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The first edition of this book 

was sold before going 

to press. 



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I The I 

I Blue-Book of Salads | 

I By I 

I PAULINE MERRITT-WARD I 



Consisting of 

Vegetable, Meat, Fish. Cheese, Nut, Fruit, 

Jellied, and Special Occasion Salads. 

Salad Dressings Salad Vinegars, 

Sandwiches, Cheese Straws, and 

Biscuits to Serve with Salads. 



Direction is given for preparing every 
ingredient used. 



Published by 

The Merritt-Ward Publishing Company 



CINCINNATI 



The Otierbein Press 
Dayton, Ohio 

191b 



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'^'^ 



The first edition of this book 

was sold before going 

to press. 



Copyright 1916 

h 

Pauline Merrill Ward 



4i^ 

JAN 19 1917 

)CU453694 



Contents 



The Service of Salads 7 

Salad Dressings 13 

Salad Gamishings 27 

Salad Vinegars 30 

Directions for Preparing Every Ingredient Used in 

the Salads 35 

Vegetable Salads 44 

Russian Salads 74 

Meat and Fowl Salads 75 

Fish Salads 82 

Elgg Salads 91 

Nut Salads 94 

Cheese Salads 96 

Jellied Salads 99 

Fruit Salads 109 

Special Occasion Salads 141 

Sandwiches and Cheese Straws, etc 1 53 



The Service of Salads 



THE IMPORTANCE OF THE SALAD 

There is no part of the dinner or luncheon that 
is more important than the salad. It is a good 
appetizer, and, if rightly prepared, promotes diges- 
tion. Many people who will not take the trouble 
to eat lettuce alone, will relish a prepared salad 
which offers something in the way of seasoning. 
The convalescent will eat a refreshing salad which 
contains quite as much nourishment as meat, when 
the latter could not be retained. 

When preparing any given salad, the first care 
is to preserve the crispness as well as the freshness 
and flavor of the vegetables and herbs that are 
used. Always keep on hand the wherewithals for 
salad making : scissors, for clipping crisp vegetables 
into ribbons and shreds; sharp knives; scoops for 
removing the insides of tomatoes and peppers; tar- 
ragon vinegar; paprika and other seasonings for 
salad making. Use only the best olive oil; it pays 
in the end and is far more healthful than a cheaper 
grade. Keep the bottles or cans in a cool, dark 
place well corked. 



THE MIXING OF SALADS 

Salads of all kinds should be handled carefully; 
that is, they should not be put into shape by heavy 
pressure ; they should be mixed by running the fork 
and the spoon down the sides of the mixing bowl 
and then gently tossing the salad with an upward 
movement, thus allowing it to mix as it falls back. 
In mixing a salad, always hold the mixing fork 
loosely. Mix the salad ingredients at least thirty 
minutes before using. Do not put the salad upon 
the lettuce leaves until immediately before serving, 
however. All ingredients used must be in a prime 
condition. It is essential that the ingredients be 
dry. Oil and water do not mix, and if the salad 
is wet the dressing will run off it and also lose its 
flavor. 

THE DRESSING 

Measure the ingredients for the dressing very 
carefully. Too much or too little of any one thing 
will spoil even the most carefully prepared dish ; so 
be as careful in making the dressing as in combin- 
ing and mixing the salad itself. A jar of salad 
dressing should be kept on hand always in the 
refrigerator, and it will prove an ever-present help 
to a busy housekeeper. 

For health's sake, do not use mustard in salad 
dressings. Never use black pepper. Always use 
lemon juice in preference to ordinary vinegar. 
Mayonnaise is best used on fish and fowl and jellied 
salads. It is a splendid sauce for fried chicken, but 
not the dressing for fruit salads. 



A sweet, a boiled-egg dressing, a honey or French 
dressing, should be used for fruit salads. Rose 
water may be used in any fruit dressing for flavor. 

Pop corn may be added to fruit salads. Especially 
good with apple^ date, and banana salads. 

STARCHY SALADS 

Rice, string beans, lima beans, baked beans, car- 
rots, pimentos, artichokes, peppers, and beets con- 
tain starch, as well as macaroni, vermicelli, and po- 
tatoes. Rice, lima beans, artichokes, macaroni, vir- 
micelli, and potato salads, should not be used when 
other starchy food is served. 

•i« ^ 

CHEESE, EGG, AND NUT SALADS 

Cheese combines well with all vegetables, nuts, 
and fruits. Cheese is not used in meat salads. Eggs 
may be used as a garnish for meat salads, but may 
be mixed with any vegetable, fish, or fowl salad. 
Nuts combine well with cheese and many vege- 
tables; but a nut salad containing nuts entirely, 
should not be served at dinner, unless it is used as 
the substantial part of the meal. A cheese salad 
may also be used for the substantial part of a meal. 

Do not repeat in the salad course any vegetable 
used in a previous course or a fruit that will follow 
as a dessert. When fruit salad is served for the 
first course, use acid fruits. Acid fruits are also 
served with the meat course. 



QUANTITIES FOR SIX PEOPLE 

A quart and a pint of salad will serve six people 
generously. 

Salads are served to the left of the dinner plate. 

When one is dining alone, it is the easiest to 
serve the salad in a large bowl; otherwise, salads 
are served upon individual plates. Have the plates 
very cold, and do not pour the dressing over them 
until you are ready to use the salad. You will then 
have a salad that will be relished. 

In preparing salads, remember it is variety in 
material and in flavoring that gives taste to food. 

WHAT TO SERVE WITH VARIOUS SALADS 

Sandwiches are served with salads when served 
as a separate course. Cheese straws, salad sticks, 
salad rolls, and crisp, salted wafers are served with 
plain salads. Be sure to put your wafers in the 
oven for a few minutes before serving. Hard bis- 
cuits are excellent to serve with salads ; serve either 
cold or split, and toasted and sprinkled with pap- 
rika. Sweet wafers are served with any sweet or 
fruit salad. 



PREPARING WILD SALAD GREENS 

A wire basket known as a salad shaker or drainer 
should be used to dry the salad materials after they 
have been washed. The lettuce leaves must be dried 
with a cheesecloth after being shaken in this basket 
as all the water cannot be shaken from it. 



Lettuce leaves may be placed on a towel, gath- 
ered up at the corners so as to form a bag, then 
swung around several times. Every drop, almost, 
will shake off. If lettuce is treated in this way and 
placed in a paper sack, admitting no air, it will 
remain crisp and fresh for several days. 

PREPARING SALAD GREENS 

When preparing greens of the wild variety, noth- 
ing should be taken for granted, since invisible 
worms are very difficult to dislodge. After washing 
leaf by leaf and through several waters, if you let 
them stand an hour or more in strong salt water 
you may be surprised to find that more worms, 
stupified by the salt, have dropped to the bottom of 
the pan, when but for this their presence would 
have remained undiscovered. 

WHEN TO ADD CELERY 

Celery should not be mixed with the other ingre- 
dients until just before serving. 

SALADS FOR PICNICS 

Salads make good picnic dishes. Do not mix 
them before leaving home. Crisp the salad greens 
and vegetables and pack them in a damp cheese- 
cloth after preparing them. A substantial salad 
obviates the necessity of having meat sandwiches, 

11 



as the salad contains the meat elements. Most 
people allow four quarts of salad and a generous 
quart of dressing for twenty-five people. This is 
dividing a quart into six parts, which is none too 
generous. 

A salad simple in construction should be seen on 
every well-regulated table each day. A little change 
in the combination will give variety. Salads should 
be nicely garnished and well served. They may be 
made the most ornamental of all dishes on the table 
with but a trifling effort. A garnished salad is not 
necessarily an expensive one. Harmony of colors 
should be preserved in all garnishings. 

Heavy meat or fish salads are served for luncheon 
or supper and are usually served with mayonnaise 
dressing. Salads served with mayonnaise are toa 
rich to be served at dinner. Light vegetables as a 
rule are served at dinner with French dressing. 
Fruit salads should be prepared at least two hours 
before using. A fruit salad when served with a 
sweetened dressing and cake may take the place of 
dessert. 

.^ .^ 

The variety of salads is inexhaustible. The rec- 
ipes in this book have been tested and will be 
found satisfactory in every way. All measurements 
are level. 



12 



"Four times the spoon with oil of Lucca crown, 
And twice with vinegar procured from town." 
— Sydney Smith. 



Salad Dressings 



Inferior oil used in the dressing will spoil a salad 
altogether. 

FRENCH DRESSING 

2 Tablespoons vinegar. 

4 Tablespoons olive oil. 

1 Saltspoon salt. 
A pinch of pepper. 

Put the salt, pepper, and vinegar in a small bowl. 
Place this bowl in a large one filled with shaved ice. 
Begin beating and add the olive oil slowly, beating 
all the time. Continue beating until the mixture has 
the consistency of cream. Use at once. Lemon 
juice may be used in place of vinegar. 

AMERICAN SALAD DRESSING 

1 Teaspoon salt. 

^ Teaspoon dry mustard. 

1 Teaspoon sugar. 

1 Teaspoon onion juice. 

1 Tablespoon lemon juice. 

2 Tablespoons white vinegar. 
9 Tablespoons olive oil. 

Mix the dry ingredients and add the lemon juice, 
then the vinegar and onion juice; lastly the oil in 
the same manner as for French dressing. 

13 



CREAM FRENCH DRESSING 

To each cup of French dressing add six table- 
spoons heavy cream. Use white pepper and lemon 
juice in making the dressing. 

FRENCH DRESSING WITH NUTS 

To each cup of French dressing add four to five 
tablespoons chopped or pounded nut meats. 

VARIATIONS OF FRENCH DRESSING 

Add pineapple^ grapefruit, cherry, or strawberry 
juice in place of vinegar. Add finely minced pis- 
tachio nuts and truffle, mashed Roquefort or Amer- 
ican cheese, minced hard-boiled eggs, chopped pi- 
mentos, olives, chives, and chopped green or red 
pepper. 

Equal parts French dressing and apple juice make 
a fine dressing for green vegetables. Apple juice 
may be had by putting apple slices into a lemon 
squeezer. Mix with the French dressing at once. 

ENGLISH DRESSING 

2 Tablespoons vinegar. 

1 Teaspoon salt. 
y^ Saltspoon paprika. 
^ Teaspoon made mustard. 

6 Tablespoons olive oil. 
Add the olive oil in the same manner as for 
French dressing. 

14 



PEPPER DRESSING 

Chop two sweet green peppers medium fine. Add 
the juice of one lemon and one saltspoon of salt. 
Chop the whites of two hard-boiled eggs and add to 
the peppers. Whip one-half cup of heavy cream 
very stiff. When ready to serve, add the pepper and 
one teaspoon prepared horseradish. 

DELMONICO DRESSING 

Chop fine one hard-boiled egg, and mix with a 
teaspoon each of tomato catsup and Worcestershire 
sauce. Then add a tablespoon chopped red peppers 
and two tablespoons of olive oil, and two table- 
spoons tarragon vinegar. Serve with lettuce. 

DRESSING FOR POTATO SALAD 

Heat one cup weak vinegar. Add the following, 
which should be already beaten together: one tea- 
spoon mustard, one tablespoon flour, three table- 
spoons sugar, one egg, a little salt and pepper. 
After it has all boiled, add butter the size of a wal- 
nut. This will keep several days in a cool place. 

CREAM DRESSING FOR POTATO SALAD 

Mix one beaten egg with one cup vinegar and stir 
over the fire until cooked. Set aside until perfectly 
cold. Whip two-thirds cup sweet cream and add to 
the vinegar and eggs. Mix lightly and pour over 
potatoes, but do not stir after adding. 

15 



MAYONNAISE DRESSINGS 

These suggestions are passed on for the inexper- 
ienced. Plan to make at least a pint of dressing at 
a time. One egg yolk will make that amount. If 
covered and kept in a cool place, it will keep a week. 
Have all your ingredients at hand and have them 
cold, especially in the summer. Fill a cup with the 
best olive oil and have lemon juice or vinegar at 
hand. If the dressing is to be used at once, lemon 
juice is preferable; but if you intend to keep it a 
few days, use vinegar instead. Lemon juice causes 
mayonnaise to separate in a short time. Into a bowl 
drop one egg yolk and stir lightly. Add the oil, a 
drop at a time, beating steadily and always in the 
same direction until about one tablespoonful has 
been dropped. You may then add the oil a tea- 
spoonful at a time. When the oil is consumed, 
season with a teaspoonful of mustard, and a little 
tabasco or cayenne if liked. Then add lemon juice 
or vinegar until thin enough to use. Many people 
do not season their salad dressings highly enough, 
with the result that it is insipid and "oily." 

MAYONNAISE DRESSING II. 

Take yolks of three eggs, add one-half teaspoon 
each of mustard, sugar, and salt. Add a dash of 
paprika. Work into this, drop by drop, a pint of 
olive oil. Beat steady and fast and always in the 
same direction. When thick and ropey, add a few 
drops of lemon juice and vinegar until thin enough 
to use. Put into a glass jar and place in the refrig- 
erator. 

16 



When mayonnaise curdles^ skim the curdled eggs 
from the oil, beat them separately with a fork, and 
then add the oil again, drop by drop. The addition 
of a hard-boiled egg yolk will prevent mayonnaise 
curdling. This is added to the raw yolk. 

WHITE MAYONNAISE 

Use a tablespoonful of unsweetened condensed or 
fresh cream instead of the egg yolk. Beat thor- 
oughly, add gradually the oil and vinegar, or lemon 
juice, as in the usual mayonnaise. Also add any 
other ingredient. 

MAYONNAISE WITH SARDINES 

To one cup of mayonnaise, add a tablespoonful of 
vinegar, four skinned and boned large sardines, 
chopped very fine. Then add one tablespoon of 
minced pimento. 

MAYONNAISE HOLLANDAISE 

Mix equal parts of cold Hollandaise sauce and 
mayonnaise, adding a little minced onion^ shallot, 
and chervil. 

PIQUANTE MAYONNAISE 

To one cup of mayonnaise add two tablespoons of 
sweet or sour pickles, minced, and one tablespoon 
minced olives. 

17 



JELLY MAYONNAISE 

Beat two tablespoons of liquid chilled aspic jelly 
into a cup of mayonnaise. 

MAYONNAISE RASPBERRY 

To one cup of mayonnaise, add the juice of a very 
small lemon or the juice of a half large lemon, two 
tablespoons raspberry vinegar, a pinch of salt, and 
a dash of paprika. 

MAYONNAISE RASPBERRY II. 

Mix an equal quantity of mayonnaise and rasp- 
berry jelly. This is delicious with cold meat, fowl, 
and game salads. 

MAYONNAISE CREAM 

To one cup of mayonnaise add a pinch of salt, 
half tablespoon lemon juice, and one-fourth cup of 
stifHy whipped cream. Use immediately. 

MAYONNAISE VARIATIONS 

For green mayonnaise, color with crushed parsley 
or spinach. Add whipped cream, finely chopped or 
minced parsley, minced hard-boiled eggs, chopped 
or minced chives, pimentos, olives, or onions, chili 
sauce, and a dash of English mustard. 

18 



QUICK SALAD DRESSING 

One small can evaporated milk, turned into a deep 
bowl and beaten with an egg beater one minute 
after adding a pinch of salt. Add a tablespoon 
sugar and the same amount prepared mustard. Beat 
a minute longer, and use with any salad. 

ROQUEFORT DRESSING 

To prepare the cheese, first mash it until it is 
smooth. Then for a cream dressing add cream first, 
then lemon juice, and salt and pepper to taste; or 
the cheese may be simply mashed and a French 
dressing used. 

RED PEPPER DRESSING 

2 Teaspoons sugar. 
% Teaspoon salt. 

1 Sweet red pepper. 

3 Tablespoons olive oil. 
5 Tablespoons vinegar. 

Seed and grind the pepper through food chopper. 
Add to sugar, oil, and salt, and rub to a smooth 
paste. Stir in the vinegar gradually, and mix well. 

CHEESE DRESSINGS 

Rub to a paste two tablespoons of soft cheese and 
four tablespoons olive oil. Add a half teaspoon salt, 
a dash of pepper, and two tablespoons vinegar. Use 
on lettuce or any green salad. 

Mash one tablespoon cheese, add one-half table- 



spoon olive oil, mix until smooth. Then stir in one- 
hali teaspoon salt, one-eighth teaspoon white pep- 
per, one teaspoon French mustard, and a dash of 
tabasco. Mix thoroughly and gradually add three 
and a half tablespoons olive oil, one tablespoon tar- 
ragon vinegar, and one teaspoon lemon juice. 

SOUR CREAM DRESSINGS 

When cream is soured but not old enough to be 
strong (although it may be very thick), it may be 
used in several ways for dressing : 

I. Rub smooth the yolks of four eggs (hard 
boiled), adding gradually five tablespoons of sour, 
thick cream. Thin and flavor this with lemon juice 
or wild orange juice or tarragon vinegar. 

II. Mix smooth in a cup of sour cream a table- 
spoon flour, have heating three tablespoons lemon 
juice or vinegar and add two tablespoons butter, 
one-half teaspoon each of sugar and mustard and a 
pinch of cayenne or paprika. Mix cream and flour 
in this and cook three minutes, stirring constantly. 
Just before removing from the fire, add the stiff- 
whipped whites of two eggs. Remove and cool. 

.^ ^ 

RUSSIAN DRESSINGS 

Add chopped sweet peppers and chives to a cup 
of mayonnaise. Season well with salt and pepper 
and add less than a teaspoon of tarragon vinegar. 
Then add one tablespoon of chili sauce. 

Add one-third cup of chili sauce to two-thirds cup 
of mayonnaise. 

20 



CHILI DRESSING 

Make an ordinary French dressing adding a little 
onion juice and a thick chili sauce to give the dress- 
ing a red color. A little finely chopped green pepper 
may be added. 

CHUTNEY DRESSING 

Add as much Chutney sauce as desired to mayon- 
naise dressing. 

Chutney or chili sauce may be used in French 
dressing cdso. 

PINEAPPLE DRESSING 

Beat two egg yolks with two tablespoons sugar 
and one teaspoon flour, adding one-half cup of pine- 
apple juice. Mix well and cook until thick in double 
boiler. Cool and add the juice of half a lemon. 
When serving add enough cream to thin the dress- 
ing. For fruit salads. 

..?< v?8 

GOLDEN SALAD DRESSING 
One-fourth cup lemon juice, and the same of pine- 
apple juice, one-third cup sugar, two eggs well 
beaten. Mix thoroughly, adding a pinch of salt. 
Stir constantly while cooking. Cook but two min- 
utes as it thickens as it cools. Grapefruit and pine- 
apple juic^ orange and pineapple juice, or any other 
fruit juice, may be used instead of pineapple and 
lemon. 

21 



SOUR MILK DRESSING 

Mix the yolk of one egg with three-fourths cup 
sour milk, one tablespoon butter, and the same of 
flour, one tablespoon sugar, one teaspoon salt, and 
a teaspoon mustard if liked. Cook this in double 
boiler until steaming hot, then add one-half cup of 
vinegar and cook one minute. Remove from stove 
and add one egg white beaten stiff. This is an ex- 
cellent dressing for potato salad. 

HONEY DRESSING 

Beat two egg yolks. Add two tablespoons cider 
vinegar, one tablespoon butter, one tablespoon 
honey, one-half teaspoon mustard. Mix and cook 
in double boiler. When ready to use, add whipped 
cream. This dressing will keep for weeks in cov- 
ered receptacle in a cool place, 

I always omit mustard in all dressings used on 
fruit salads. Honey dressing is splendid with apple 
and pear salads. 

DRESSING FOR CRANBERRY SALAD 

Three tablespoons olive oil, one tablespoon vine- 
gar, half tablespoon cranberry juice, and salt to 
taste. 

WHIPPED CREAM DRESSING FOR FRUIT 
SALADS 

Beat the yolks of four eggs, add one cupful sugar, 
one-half cup lemon juice, and one cupful whipped 
cream. 

22 



WHIPPED CREAM DRESSING FOR FRUIT 
SALADS II. 

Beat two eggs very light and add alternately in 
small portions half a pint of cream and five table- 
spoons vinegar, stirring constantly. Season with 
one teaspoon salt, a teaspoon sugar, and several 
dashes of paprika. Set the bowl containing this 
mixture in boiling water and stir until it begins to 
thicken; then remove and chill. When ready to 
use, whip a fourth pint of cream and add lightly to 
the dressing. Use immediately. 

ORANGE DRESSING FOR MEATS OR 
CABBAGE SALADS 

Beat two egg yolks, add two tablespoons olive oil, 
one teaspoon tarragon vinegar, one teaspoon sugar, 
and grated orange peel. When thoroughly mixed, 
add juice of one sour orange, pouring it in very 
slowly. 

THOUSAND ISLAND DRESSING 

One cup olive oil, juice of one lemon, and one 
orange, teaspoon onion juice, twelve stoned and 
sliced olives, sliced lengthwise, one teaspoon salt, 
and one-half teaspoon mustard, together with one 
and one-half teaspoon Worcestershire sauce. Splen- 
did for green vegetable salads. 

FRUIT DRESSING 

Blend one tablespoon each of candied cherries, 
peaches, and pineapple, placing these, after cutting 



fine, in a pint fruit jar, with four tablespoons olive 
oil, two tablespoons lemon juice or vinegar, one- 
half teaspoon salt, pinch paprika if liked. Then 
shake jar until ingredients are well blended. 

■ji -^ 

BOILED DRESSING 
Mix together one and one-half teaspoons mus- 
tard, one teaspoon salt, two teaspoons powdered 
sugar, and a dash of tabasco sauce. To this add two 
tablespoons olive oil and two eggs, slightly beaten, 
stirring until well blended. Lastly, add one cup 
weak vinegar and cook until thick. 

BOILED DRESSING II. 

y^ Teaspoon salt. 
1 Teaspoon mustard. 
1^2 Tablespoons sugar. 
Few grains cayenne. 
Yi Tablespoon flour. 
Yolks of two eggs. 
1^2 Tablespoons melted butter. 
34 Cup milk. 
y^ Cup vinegar. 
Mix the dry ingredients, add the egg yolks 
slightly beaten, then the milk. Add the vinegar 
boiling hot, and stir constantly. Cook in double 
boiler until thick. Stir constantly while cooking, 
and just before removing from the fire add the but- 
ter. If kept on ice, this dressing will keep fresh 
and good for weeks. 

When a boiled dressing is used for fruit salads, 
omit the mustard. 

24 



HORSERADISH DRESSING 

Season two tablespoons grated horseradish with 
salt and pepper. Add lemon juice to taste. Have 
a cup of cream whipped stiff. Then stir the horse- 
radish mixture in. Splendid for beet and all green 
vegetable salads. 

ORANGE DRESSING 

For orange, apple, date, pineapple, and banana 
salads. 

Beat two egg yolks until thick, add one-half cup 
powdered sugar, one-half teaspoon salt, and juice 
of one orange. Before adding the orange juice, 
thoroughly beat the other ingredients to dissolve the 
sugar. 

CREAM DRESSING FOR LETTUCE 

Blend one tablespoon vinegar and one-half tea- 
spoon salt, also a pinch of pepper. 

Then add four tablespoons of thick cream, a tea- 
spoonful at a time. Toss the lettuce in this. 

Blend two tablespoons vinegar, two tablespoons 
sugar, teaspoon salt, and two tablespoons olive 
oil. One-fourth cup of tomato catsup is then added. 
Finally add one cup of thick cream, sweet or sour 
as preferred. 

FRUIT SALAD DRESSING 

One cup of sugar; stir in one tablespoon flour, 
two of melted butter, one well-beaten egg, the juice 
of one lemon and two cups of hot water. Stir and 

25 



cook until the mixture thickens, and cool. 

Peanut oil is well adapted to the use of salad 
dressings, in place of olive oil. 

NEW FRUIT DRESSING 

Yolk of one egg beaten ; add to this one-third cup 
powdered sugar. Beat the white of the egg stifly. 
Mix with the above, then add one and one-half cups 
of cream. 



26 



There is a wide range of possibilities in salad making, bounded 
only by the state of the refrigerator and the genius of the cook. 



Salad Garnishings 



Diced carrots garnish white salads beautifully. 

Nasturtium leaves may be used with mutton or 
lamb salads. They are not only very beautiful and 
decorative, but they have a piquant flavor. Also 
used for egg salads. 

Hard-boiled eggs are used with chicken and cab- 
bage salads. 

Diced beets and olives blend well with most veg- 
etable salads. They are also used for meat salads. 

Stuffed or stoned olives are used with turkey and 
chicken salads, vegetable, and pineapple salads. 

Tomatoes cut with fancy cutters make good gar- 
nishes for most vegetable salads. 

Any spring salad may be garnished with chopped 
radishes, radishes cut to represent tulips or roses, 
also with dandelion blossoms. 

Sorrel may be used for fish, game, or fowl salads, 
as well as meat salads. 

Red or green peppers chopped, shredded, minced, 
or cut in fancy shapes, are very decorative. 

Mint jelly), currant jelly, lemons cut in fancy 
shapes or slices, and capers, are used for mutton 
and lamb salads. 

Red and white currant sprays, green and purple 
grapes, grape and nasturtium leaves, blueberries, 
sprays of cherries, and unstemmed cherries, make 
beautiful garnishes. 

27 



Violets, either fresh or candied, blend well with 
cherry salads. 

Rose leaves, either fresh or candied, may be used 
for orange salads. 

Peppers may be dried, then when needed they are 
soaked in hot water and cut into strips or fancy 
shapes for garnishing, or they may be used in the 
salad mixture. 

.^ .< 

RADISH ROSES 

Make two deep cuts at right angles in the radish, 
leaving the end intact. Loosen the outer skin 
where the cut has been made and place in ice water ; 
the skin will curl like rose petals. Some of the 
green should be left on. 

Dandelion blossoms make a pretty garnish for 

spring salads. 

■j^ -.^ 

GARNISHINGS II. 

Cranberries may be used to garnish winter salads. 
To keep cranberries, place them in bottles and fill 
with cold water. Keep well corked in a cool, dry 
place. 

LEMONS CUT FOR GARNISHING 
Wash the lemons, then dry thoroughly. They 
may be cut into slices crosswise, into sections 
lengthwise, into cups or baskets. For these latter 
follow directions for orange and grapefruit baskets. 
Fan-shaped pieces of lemon decorated with sprigs 
of parsley are very decorative. The red portions of 
radishes may be chopped or cut into fancy shapes 

28 



and placed upon the lemons. Paprika may be 
sprinkled over, as v^^ell as finely chopped parsley. 
Chopped pimento and parsley may be sprinkled 
lightly on a part or the whole of any lemon cut for 
garnishing. 

ORANGE AND GRAPEFRUIT BASKETS 

Cut out a piece of each side of an orange or grape- 
fruit, leaving a strip to serve for the handle over 
top. Take out the pulp and remove all the white 
bitter part next to the skins. 

ORANGE OR GRAPEFRUIT CUPS 

Cut into halves. Remove the pulp and the white 
bitter part next to the skins. Then thoroughly 
chUl. 

Mashed quartered, halved, or whole strawberries 
may be used as a garnish. 

Grapes, skinned, seeded, may be used with nuts 
for decorating. 

Pimentos may be stuffed with a seasoned cheese 
mixture, then cut in slices and used as a garnish, 
also increasing the food value of the salad. 



29 



When energy flags, and the end of the day finds busy workers 
'too tired to eat," a salad will be welcomed. 



Salad Vinegars 



RASPBERRY VINEGAR 

Six quarts water, six pounds sugar, and three 
quarts raspberry juice; stir until the sugar is dis- 
solved. Then add two quarts of water to the berry 
pulp and one tablespoon and a half of yeast. Let 
stand until it is well worked up. Then add this to 
the other liquor. Strain and pour into vinegar cask. 
Ready for use in two or three months. 

CHERRY VINEGAR 

Stem one pint of cherries. Add one quart of good 
cider vinegar. Let boil for one minute after it 
comes to the boiling point. Turn into glass jars and 
let stand three weeks. Then strain and bottle. Be 
sure to use new corks. 

STRAWBERRY VINEGAR 

Weigh the berries and add an equal weight of 
sugar. Mash, and to four quarts of berries add 
eight quarts of water. Then stand in a warm place. 
Let it ferment thoroughly and strain. Then bottle. 
Let stand four months before using. 

30 



MINT VINEGAR 

Wash the leaves, shake them dry, and place in 
bottle. Fill the bottle with vinegar. Let stand a 
month. Strain and seal tight. This vinegar is used 
for mutton salads. 

CLOVER VINEGAR 

Put a small bowl of molasses into a crock and 
pour over it nine times the quantity of boiling rain 
water. Let this stand until it is lukewarm. Then 
put in two quarts of clover blossoms and one cup 
yeast. Let this stand three weeks. Then strain and 
bottle. 

«^ t^ 

ONION VINEGAR 

Peel onions and run them through the small knife 
of the meat grinder. Use enough onions to make 
a pint of pulp. Season a quart of vinegar with a 
teaspoon salt and two of sugar. Pour in the onion 
pulp. Let stand for five days. Then heat and strain 
through a fine sieve and cloth. Bottle and seal. 

CELERY VINEGAR 

One teaspoon salt, one tablespoon sugar, and one- 
fourth cup celery cut up fine. Add a pint of boiling 
vinegar and boil one minute. Let stand two or 
three weeks shaking the jar or bottle often. Then 
strain and bottle. 

31 



CELERY VINEGAR II. 

Put one and three-fourths cup of celery seed into 
a two-quart jar or bottle. Fill with boiling vinegar. 
Shake every day for three weeks; then strain and 
bottle. 

HORSERADISH VINEGAR 

One and one-half cups of freshly grated horse- 
radish mixed with two tablespoons of sugar and 
two teaspoons salt. Pour over this one quart boil- 
ing cider vinegar. Let this stand ten days. Then 
strain and bottle. 

SPICED VINEGAR 

Put these spices into a cheesecloth: two table- 
spoons chopped or minced parsley, thyme, mustard, 
and celery seed, and the same amount of sweet 
marjoram; then add one tablespoon of allspice, 
cloves, pepper corns, and mace. Cover with one 
quart of boiling cider vinegar. Let stand forty- 
eight hours and strain through cheesecloth. This 
vinegar may stand a day longer if it is not strongly 
flavored enough in two days. 

TARRAGON VINEGAR 

Add four peppercorns and four cloves to two 
quarts of coarsely chopped tarragon leaves. Pour 
over these one and one-half quarts cider vinegar. 
Cover tightly and keep in a cool place. Strain in 
three weeks. Then bottle and cork tightly. 

32 



NASTURTIUM VINEGAR 

Gather enough perfect nasturtium pods to fill a 
quart jar. Cover with good cider vinegar. This 
may be used in three weeks after straining through 
a fine cloth. Nasturtium blossoms may also be used. 
A few peppercorns may be added, also a clove of 
garlic. 

PICKLED BEET VINEGAR 

Vinegar that is poured from pickled beets should 
be strained before using. 

USE FOR PICKLE VINEGAR 

Do not throw away vinegar in which pickles have 
been preserved. Use it for salad dressing instead 
of ordinary vinegar. It gives a delicious flavor that 
cannot be obtained by using the other. 



FRUIT JUICE IN VINEGAR 

Cranberry, grape, pineapple, grapefruit, and cur- 
rant juice can be added to vinegar, using equal 
parts of each. 

ORANGE VINEGAR 

To two gallons of orange pulp and juice add one 
quart of Florida syrup. Mother will form in about 
three weeks. Cover the jar with a thin cloth while 
fermenting. 

83 



PINEAPPLE VINEGAR 

Place the fruit in a crock. Sweeten as for pre- 
serving. Cover and allow to ferment, skimming 
often. The parings may also be used. Strain 
through flannel and bottle. Let stand four months. 

PEAR VINEGAR 

Cook the pears, then mash and add sugar as for 
preserving. Skim often. When thoroughly fer- 
mented, strain and bottle. Ready for use in four 
months. 

GRAPE VINEGAR 

Use wild grapes. Press out all juice and boil 
down to one-half the quantity. To four gallons of 
juice add one-half gallon molasses. Ferment by 
standing the crock in warm place. Strain after 
thoroughly fermenting and bottle. Keep in dark, 
cool place. 



34 



Directions For Preparing 

Various Ingredients Used 

in the Salads Enclosed in 

This Book 



TO MARINATE SALADS 
Let the dressing poured over a salad remain at 
least an hour. Two hours should be allowed for 
most salads, such as meat and fish or fruit salads. 
When ready to serve, pour off any of the dressing 
which has not been absorbed. 

TO CURL CELERY 

Cut into narrow strips only the tender stalks of 
celery and place into a bowl of very cold or iced 
water for several hours. When curled, celery is 
used only for a garnish and not eaten. The outer 
stalks may be used. 

TO CRISP VEGETABLES 
Place into cold or iced water after thoroughly 
washing them. Add a little lemon juice. When 
ready to use, dry carefully with a cheesecloth. Tg 
keep them crisp for several days, place in paper 
sack; tie with string and place in ice chest. 

35 



TO SHRED LETTUCE 

Leaf lettuce may be used for this. Use scissors 
and cut into narrow ribbons about one-fourth of 
an. inch wide. 

GARLIC 

When garlic is used for salad, the salad bowl is 
jubbed with the cut end of a clove of garlic. 

TO EXTRACT ONION JUICE 

Slice off the root end of the onion and proceed as 
with a half lemon, using a glass or aluminum lemon 
squeezer. For salads, always choose the Bermuda 
^mion for it is sweeter than any other and has little 
M any of the burning tang. 

TO KEEP CABBAGE 

Clean the cabbage and wrap in paper toweling or 
paper sack admitting no air. Place in bottom of 
ice chest 

DEVILED ALMONDS 

A relish to be served with salads. Blanch one 
pound of almonds, then cover them in a dish within 
which is stirred one teaspoon cayenne pepper, one 
pint milk, and let them remain in for twenty-four 
hours. Drain; dry on a soft cloth; spread in a 
taking dish with a teaspoon butter and let brown 
lightly in the oven. Stir often and when done salt 
them well. 

36 



STUFFED OLIVES 

Carefully stone two dozen large olives. Mix two 
ounces of cream cheese with four teaspoons salt,v 
one teaspoon cayenne, and one teaspoon minced, 
parsley. Then stuff the olives with mixture and 
chill thoroughly before using. 

STUFFED OLIVES IL 

Mince red pepper very fine; then stone large 
queen olives and stuff them with this. 

PEACH OR APRICOT BRANDY 

Mash one gallon of peaches or apricots, after 
peeling them. Add to this four quarts of the fruit 
pits and two gallons of French brandy. Let this 
stand sixty days. Then strain through several thick- 
nesses of fine cloth or fiannel and bottle. 

CANDIED FRUITS, ROSE PETALS, ORANGE, 
CLOVER, AND SWEET PEA BLOSSOMS 

3 Cups sugar. 

1 Cup water. 

1 Teaspoon lemon extract. 

Boil until a little of it becomes brittle when 
dropped in cold water. Put the fruit on the end of 
a knitting needle, dip into the candy, let remain in 
syrup for a minute, then turn on the needle until 
cool. 

37 



Rose leaves and orange blossoms, as well as clover 
and sweet pea blossoms may be candied in the same 
manner. Candied fruits or flowers should be kept 
in waxed-paper-lined tin boxes. 

CANDIED VIOLETS 

Prepare a syrup as directed above. To half of the 
syrup add grape juice until it is about the color of 
violets. To the other half crushed spinach. Make 
this syrup the color of violet stems. Then dip the 
flowers into the grape syrup and lay them upon a 
waxed or buttered paper to dry. When dry, dip 
the stems into the green syrup. Put away in 
waxed-paper-lined tin boxes. 

CORN SALT 
This salt is a tasty addition to many salads, es- 
pecially tomato salads. Prepare same by grating 
corn on the cob and drying thoroughly. Drain in 
fine sieve; stir often while drying. Then add one- 
fourth its quantity of salt. Put away in air-tight 
jars. Old salt cellars may be used if waxed paper 
is placed in the covers. 

CELERY SALT 
Grate dried celery root and add one-fourth its 
quantity of salt. 

ONION SALT 
Grate onions very fine. Place in sieve to drain and 
dry. Stir often. When perfectly dry, add one- 
fourth its quantity of salt. 

38 



IMITATION HORSERADISH 

One teaspoon mustard, one-fourth teaspoon salt; 
add one mashed potato, boiled, one tablespoon vine- 
gar mixed in three tablespoons of olive oil, and one- 
fourth teaspoon sugar. Splendid with beet salads. 

SWEET DILL PICKLES 

One pound large dill pickles; cut in slices, or 
long, thin strips; and the same quantity of sugar. 
Place in Mason jar and shake thoroughly every 
day for four days. 

FROSTED MINT LEAVES 

Rub the mint leaves lightly with egg whites, 
then dip in granulated sugar. Let them lie or hang 
in a draft until dry. 

«^ -^ 

CANDIED PANSIES 

Make a syrup of half cup of water and one cup 
of sugar. Boil to 234 degrees Fahrenheit. Have 
prepared a solution of gum arable using one-half 
cup cold water and one ounce of gum arable. Cook 
this in a double boiler until thoroughly dissolved. 
Cool and dip the pansies in this. Then place upon 
white oilcloth to dry. When dry, dip in the syrup, 
which should be cold. Then dredge with granulated 
sugar. For purple pansies, add a little grape juice 
to the syrup. When the stems are left on a little 
green coloring should be put into the syrup. Spin- 
ach green will answer for this purpose. Put away 
in waxed-paper-lined tin boxes. 

39 



CANDIED CRANBERRIES 
After picking over the berries, wash them and 
place in a making dish. Allow one-third cup sugar 
to each cup of berries. Add two or three cloves to 
each cup of berries and bake covered for fifteen 
minutes. Remove the cover and bake forty-five 
minutes in a moderate oven. Serve with poultry 
or meat salads. 

.^ J* 

PREPARING TOMATO CUPS 
Rub the back of a silver knife over the tomato 
so as to loosen the skin. Then peel. Or plunge the 
tomatoes into hot water for a minute. 



TOMATO MOLDS 
Little molds the shape of a tomato may be pur- 
chased for ten cents. These are used for tomato 
jelly salads. 

PICKLED CHERRIES 
Pit the cherries and cover with vinegar. Let 
stand over night. Then drain off the vinegar. Meas- 
ure the cherries and mix thoroughly with the same 
amount of sugar. Cover the dish and stir several 
times a day. After the third day put into Mason 
jars. A splendid addition to many salads. 

CANDIED LEMON, ORANGE, AND 
GRAPEFRUIT PEELS 
Cut lemons in halves and remove the pulp. Re- 
move all the bitter white part next to the skin. Then 

40 



throw the peels into cold water for fifteen minutes. 
Take them out and dry thoroughly with a cheese- 
cloth after laying them in a colander to drip. Make 
a syrup of an equal amount of sugar and water. 
Simmer the peels in this until they are transparent. 
The peels may be cut in strips before they are put 
into the syrup. When they are done lay them upon 
waxed or buttered paper to dry. Then roll in gran- 
ulated sugar. The syrup may be boiled until it 
granulates and used to roll the peels in instead of 
the sugar. Put away in tin boxes. Grapefruit and 
orange peels may be candied in the same manner. 

RASPBERRY JELLY 

Use two parts red raspberry juice to one of red 
currant juice. To each pint of juice add three- 
fourths pound sugar. After the sugar has been 
added, let boil slowly for fifteen minutes. Pour 
into glasses and seal with paraffin. 

CURRANT JELLY 

After stemming the currants, place them in a dou- 
ble boiler over a moderate fire for one hour. Pour 
into jelly bag and let drip. Then pour the juice into 
a preserving kettle and add one and one-fourth 
pound sugar to each pint of juice. Boil slowly for 
fifteen minutes. Pour into glasses and cover. Let 
stand in a sunny window or out of doors in the sun. 



MINT JELLY 

Slice apples very thin after coring them. Green 
apples should be used. Cook five minutes and add 
four sprigs of mint to each four apples used. Strain 
through bag or cloth. Add an equal arr.ount of 
sugar and cook until its begins to jell. When the 
jelly is in the glasses, lay over it the tip of a mint 
stalk with a few tiny leaves. 

SPICED CRANBERRIES 

Cook the cranberries in just enough water to 
cover. Add as much sugar as there is pulp, and 
more if liked. Then to each two cups of pulp add 
one tablespoon vinegar, one-half teaspoon each pov/- 
dered cloves, allspice, and cinnamon. This may be 
served as a relish when fowl salads are used. 

TO COLOR CREAM FOR FRUIT DRESSINGS 

Red fruit juices may be used to color cream. Then 
a fork may be passed back and forth to give it a 
mottled appearance. 

ICED CHEESE FOR FRUIT SALADS 

Candied fruits may be chopped and added to 
cream cheese. Also bananas mashed to a cream. 
Then frozen in a square mold and cubes of it served 
on fruit salads. 

42 



AVERAGE FOOD VALUE OF VEGETABLES 







(0 

"o 

c 

1 

< 




H 

o 












u 

OS, 




Asparagus 


89.7 
89.1 
90.1 
87.2 
93.4 

96.0 


3.1 
1.4 
1.7 
2.3 
0.31 

0.3 


.... 


17 
5.7 






0.8 
1.3 
0.8 
1.6 


1.4 






Asparagin . 03 


Cabbage 


0.4 
0.2 
0.3 


0.3 

.... 
1.4 
0.8 

0.4 






Cabbage, Red 

Kohl-Rabi . . 


.... 






Ch. 5.8 


Celery 














Cucumbers . . 




0.6 

4.7 





0.3 


2.1 






Starch 2.6 


Okra 








Radishes 


90.7 
82.8 
89.7 
91.7 
89.6 

84.0 
82.3 
75.1 
75.1 
91.1 
97.1 




1.3 
3.7 
1.3 




0.2 
0.8 
1.2 
0.4 
0.5 

2.2 
0.2 
0.5 
0.2 
0.3 
0.6 












Ch. 4.17 


Swiss Chard 
















Ch. 7 8 








1.2 




6.1 






Malic Acid 0.8 , 


Leeks 






Ch. 6.7 


String Beans 








0.7 

3.6 
3.1 
1.7 
1.1 
0.2 
1.6 


0.6 

2.2 
0.9 
1.4 
1.1 




58.8 


23.7 


Carbo-hydrates 
7.4, Proteids 1.6 


Red Beets 


0.3 
1.3 

M 

3.4 


1.1 


2.0 
2.3 

.... 


10.1 
1.6 

.... 






Pectose 2 5 


Sweet Potatoes. . . 
Potatoes 


15.1 
18.1 




Pectose 0.8 
Dextrin 2.1 


Onions . . . 




Savoy 














Ch 6 1 
















Ch. 7.2 


Squash. 
























Turnips 


92.7 
90.1 
93.8 
89.1 
90.8 


0.4 
1.3 

1.4 
0.4 
2.3 

.... 


1.1 


3.1 


1.4 
0.4 
0.2 
0.3 


1.7 
1.1 
2.7 
2.4 
1 3 






















Carbo-hydrates 0.5 


Brussels Sprouts . 
Carrots 






1.4 
1.1 












2.4 


4.5 






Carbo-hydrates 4.8 








Celeraic . 









.... 


•.•.•.•.•2:1 


.... 


0.6 





43 



Salad comes nearest to being the ideal vegetable dish. 



Vegetable Salads 



ASPARAGUS SALADS 

I. Boil until tender, fresh asparagus tips, or use 
the canned asparagus. Drain well and chill. Serve 
on crisp lettuce with French dressing. 

II. Boil two very large carrots. Scrape them 
and cut into rings. Then put four stalks of drained 
asparagus into each ring. Serve on crisp cress. 

III. Use fresh, boiled, or canned asparagus. 
Drain well and place upon a piece of toast from 
which the crust has been cut. Decorate with pieces 
of tomato and green pepper. 

IV. Arrange small heart leaves of lettuce on the 
edge of the salad plates. Slice red round radishes 
without peeling. Place asparagus tips in the center, 
pour over them French dressing. Then place the 
radishes around the tips in a circle. Decorate the 
top with radish tulips. 

V. Drain, bone, and skin canned salmon. Flake 
and mix with drained canned asparagus tips. Al- 
lov/ one cup of flaked salmon to one can of aspara- 
gus. Add a little finelj^ cut, tender celery. Serve 
on crisp cress or lettuce. 

VI. Cover cold boiled asparagus tips with 
French dressing. Cut rings from red pepper. Serve 
the asparagus tips in these rings upon lettuce leaves. 
Use a French dressing to which has been added a 

44 



little chili sauce, or green coloring of spinach or 
parsley juice. 

VII. Asparagus tips, covered with grilled mush- 
rooms cut julienne; season French dressing with 
mushroom catsup if liked, or chili sauce. 

VIII. Place asparagus stalks in rings of lemon. 
Use French dressing with lemon juice. 

IX. Over asparagus, grate any favored cheese. 
French dressing. 

TOMATO SALADS 

Shred ripe tomatoes. Drain and add half the 
quantity of shredded green pepper. Mix in French 
dressing. Serve upon cress. 

II. Slice ripe tomatoes. Sprinkle with chopped 
onion, finely cut celery, and garnish with parsley. 
French dressing. 

III. Select ripe tomatoes. Slice thinly and serve 
with mayonnaise or cress. 

IV. Prepare tomato cups. Break up cooked 
sweetbreads finely. Mask these in mayonnaise. 
Serve in tomato cups. Cream cheese and wafers 
may be served with this salad for luncheon. 

V. Skin tomatoes. Then cut into four quarters. 
French dressing. 

VI. Pound or grind peanuts. Mask in mayon- 
naise. Serve in tomato cups, mixing the peanuts in 
the tomato pulp. 

VII. Serve shredded cabbage in tomato cups 
after mixing with the tomato pulp. Serve upon 
cress. Place heart stalks of celery in the center. 

45 



VIII. Mix tomato pulp with dried cucumbers. 
Serve in tomato cups. Decorate top with green 
pepper. 

IX. Serve tomato pulp mixed with shredded 
celery, in tomato cups, marinated in French dress- 
ing for an hour. 

X. Slice four large tomatoes. Cover the slices 
with chopped green peppers, and olives cut into 
rings. French dressing made with lemon juice. 

XI. One cup of cut tomato and half cup of dried 
cucumber. Add a little minced onion, 

XII. Tomato pulp mixed with corn. Serve in 
tomato cups. In the center place a twisted lettuce 
leaf. 

XIII. Fill tomato cups with tomato pulp after 
marinating in French dressing. Place four aspara- 
gus stalks in each tomato. The pulp will keep the 
asparagus tips standing upright. 

XIV. Use very large perfect tomatoes. Allow 
one-half to each person to be served. Lay each half 
on a lettuce leaf the skin side up. Cut green pepper 
and celery in strips the size of a match. Stick these 
all over the half tomato. Serve with a tablespoon 
mayonnaise on the side. 

XV. Cut a tomato into eight parts but do not 
sever the sections. Fill the center with chopped 
celery and cream cheese. Serve with mayonnaise 
and garnish with celery tops. 

XVI. Serve a mixture of minced celery, pine- 
apple, chopped mixed nuts, marinated in French 
dressing in tomato cups. Take large mushrooms, 
break up, and saute them in a little butter for a few 
minutes. Season with celery salt, paprika, and 

46 



onion juice. Mix with tomato pulp. Mask in may- 
onnaise and serve in tomato cups. Heap with the 
dressing. 

Luncheon Salad 

XVII. Remove the skins from tomatoes and 
chill. Then roll in aspic jelly. When nearly set, 
place five strips of white, hard-boiled eggs on top 
to form the petals of a daisy. Use a little of the yolk 
mixed with mayonnaise for the center. 

XVIII. This amount is sufficient for two indi- 
vidual salads. 

Remove the yolks from two hard-boiled eggs. 
Mix with a half teaspoon anchovy paste, a table- 
spoon butter, two drops of lemon juice, and a fourth 
teaspoon white pepper. Then refill the whites and 
coat them with gelatin. Place these upon a slice 
of tomato. Marinate in French dressing. Garnish 
with parsley. 

XIX. Fill tomato cups with a mixture of 
chopped cucumbers, celery, hard-boiled eggs, and 
chopped or sliced olives. Grate a little hard-boiled 
egg yolk over the top and chill. 

XX. Serve a mixture of asparagus tips cut up 
and green peas in tomato cups. Marinate in French 
dressing. Then pour a little gelatine over all. 

XXI. Mix salmon with diced cucumbers. Mar- 
inate in French dressing. Serve in tomato cups. 

XXII. Mix tomato pulp with peas. Add a little 
onion juice and minced parsley. Serve in tomato 
cups. Pour French dressing over all. Let stand 
one hour before serving. 

XXIII. Dice four potatoes of even size after 
boiling them; add four stuffed olives, cut up, and 

47 



mask in boiled dressing or marinate in French 
dressing, adding dressing to potatoes while still hot. 
Serve in tomato cups. Place upon shredded lettuce 
or a bed of shredded cabbage. 

XXIV. Tomato and pineapple salad. Dice and 
drain pineapple and mix with one-fourth its quantity 
of blanched shredded almonds. Mask in mayon- 
naise ; serve in tomato cups. 

XXV. Fill tomato cup with cherries stuffed 
with nut meats. Mask the mixture in fruit dress- 
ing before placing into the cups. Cream cheese balls 
the size of hickory nuts may be placed on top. 

Tomato and Banana Salad 

XXVI. Slice an equal amount of ripe tomatoes 
and bananas. Marinate in French dressing. 

RADISH SALADS 

Crisp two bunches of red round radishes. Slice 
crosswise very thin. Peel and slice a medium-sized 
cucumber. Mix and add a little grated onion or 
onion juice. Sprinkle a little French dressing over 
and serve with French dressing. Garnish with 
parsley. 

Slice round red radishes very thin. Add an equal 
quantity of thinly sliced cucumber. Serve with 
French dressing to which a few capers have been 
added. 

CELERY SALADS 

I. Cut celery in inch lengths and then into 
strips. On this arrange sections of grapefruit, freed 

48 



from membrane. Decorate with red or green pepper. 

II. One cup celery, one-half cup chopped green 
pepper. Decorate with red pepper. 

III. Cut tender celery fine. Sprinkle with onion 
juice. French dressing. 

IV. Three parts celery cut fine, one part nut 
meats. French or boiled dressing. 

V. Two cups celery, one cup cauliflower, flower- 
ets. Decorate with red pepper. French dressing. 

VI. One cup tender celery, cut fine, one-half cup 
diced tart apple, and a little shredded green pepper. 

VII. Crisp celery, cut fine, sprinkle with grated 
cheese and serve with French dressing. 

VIII. Have the celery stalks clean and crisp. 
Then stuffs them with a mixture of chopped nuts, 
salt, pepper and a dash of Worcestershire or pap- 
rika. Serve on lettuce leaves after marinating in 
French dressing and garnish with stoned olives. 

Celery Knob Salad 

Slice celery knobs. Serve upon lettuce, with a 
border of beets, dried. French dressing. 

Celery Top Salad 

Cook the tops until tender. Drain and chill. 
French dressing. Boiled dressing may also be used. 

Celery Root Salad 

Cook celery root until tender. French or boiled 
dressing. Chop and add olives cut into rings. 

49 



SPINACH SALADS 

I. Chop cold boiled spinach and place in small 
individual molds. Then turn upon salad plates. 
Garnish with hard boiled eggs and diced beets. 
French dressing. 

II. Wash carefully one-half peck spinach. Put 
into a saucepan and cover tightly. Watch that it 
does not burn. When half done, add a half teaspoon 
salt and cook until tender. Then cool thoroughly. 
Put the spinach into individual molds. Chill and 
serve on lettuce. Garnish with diced apples and 
finely chopped celery. 

III. Make small nests of cold spinach. Place 
strips of pimentos over the mounds like spokes of a 
wheel. In the center place a small ball of cream 
cheese, rolled in ground or chopped nut meats. 

IV. To one cup of boiled spinach add one hard- 
boiled egg minced very fine or ground, one teaspoon 
butter, half teaspoon salt, a little cayenne pepper, 
one-fourth teaspoon celery seed, two tablespoons 
vinegar, and one cup of the liquid strained from the 
spinach. Mix and boil for two minutes, after com- 
ing to the boiling point. Add one tablespoon of 
gelatin which has been dissolved in a little hot 
water. Pour into molds. Garnish with hard-boiled 
eggs cut in slices, diced apples and beets, or chopped 
celery. 

V. Prepare a lemon gelatin. Drain the spinach 
well after boiling it, and chill. Pour a little of the 
gelatin into a mold and when set place a layer of 
spinach over. Marinate the spinach in French dress- 
ing. Continue using the Spinach and the gelatin in 

50 



alternate layers until all the materials have been 
used. 

VI. After draining cooked spinach, pour into 
molds or cups. Serve with a French dressing to 
which tart cherry juice has been added. 

VII. Prepare a lemon gelatin and pour a little 
into a mould. When nearly set, place a layer of 
cooked spinach over it. Have the spinach well 
drained and chilled and marinated in French dress- 
ing. Then place a layer of chopped cucumber and 
tomatoes over the spinach before adding another 
layer of gelatin. 

YELLOW EGG-TOMATO SALADS 

I. Pour boiling water over the tomatoes. Let 
them remain in for a minute and peel quickly. Place 
in the refrigerator until serving time. Place four 
tomatoes upon crisp lettuce for each person. Gar- 
nish with diced cucumbers and shredded red pep- 
pers. 

II. Peel and cut the tomatoes in halves. Drain 
and chill. Place upon lettuce or cress. Serve with 
French dressing, to which add a little chopped pars- 
ley. 

III. Scald and peel the tomatoes. Dice and add 
the same amount of diced red tomatoes. Drain and 
marinate in French dressing. 

^< .^ 

CABBAGE SALADS 

I. Shred one head of white cabbage finely and 
add one onion either chopped or minced, one tea- 
spoon chopped parsley, one and one-half teaspoon 

51 



salt, one-fourth teaspoon black pepper, and a half 
teaspoon of mustard mixed in a little vinegar. Scald 
all with two cups boiling water and three table- 
spoons of vinegar. Put over the fire until scalding 
hot. Add a tablespoon of gelatin which has been 
dissolved in one-fourth cup of hot water. Then 
turn the mixture into a large mold, into cups, or 
individual molds. Put on ice. Serve on cabbage 
leaves. French dressing. 

II. One cup shredded cabbage, one-half cup 
chopped celery, one-half cup chopped or diced tart 
apples. Boiled dressing with cream. 

III. Cut lemons in halves. Also cut both ends 
of the lemons so that they will stand up. After 
removing the white skin, mix the pulp with finely 
shredded cabbage seasoned with salt and pepper. 
Sprinkle with French dressing. Fill the lemon cups 
with this mixture. Serve on crisp cress. Decorate 
the tops with finely minced cold boiled beets. 

IV. Take half a head of white cabbage, shred 
very finei, and plunge into cold water until crisp. 
Drain thoroughly and chill. Place upon salad 
plates. Serve with a French or sour cream dressing. 

V. Two cups shredded cabbage. The pulp of 
one orange. Serve with orange dressing. 

VI. One cup shredded cabbage, two slices of 
bacon, cut fine, one small tart apple diced. Boiled 
or sour cream dressing. 

VII. One cup shredded cabbage. One-fourth 
cup of chopped green peppers. Sprinkle with onion 
juice. French dressing. 

VIII. Shred cabbage fine. Put into deep bowl, 
pour boiling water over, for a minute, then remove 



52 



and drain. Chill. Mask in mayonnaise and dec- 
orate with radish roses. Sour cream dressing may 
also be used. 

IX. Shred white cabbage fine. Cover top and 
surround with cubes of tomato jelly. Marinate in 
French dressing for an hour. 

CABBAGE AND CORN SALAD 
Two cups of cabbage shredded and the same 
amount of drained corn. Marinate one hour in 
French dressing. Then serve with boiled dressing. 

PEPPER SALAD 
Remove the seeds from green or red peppers and 
fill with a mixture of cream cheese, to which 
chopped nuts have been added. Olives may also be 
added. Decorate the top with strips of pimento. 
^ J* 
PIMENTO AND OLIVE SALAD 
One-fourth cup sliced olives, one-fourth cup 
chopped pimentos, and one-fourth cup celery. Serve 
upon cress. 

DUBLIN SALAD 
Allow a green pepper for each person to be 
served. Cut out the stem and remove the seeds and 
white parts. Mix equal parts of diced apples, 
chopped olives and celery, nut meats minced, and a 
little green pepper minced finely. Fill the pepper 
cups with the mixture, heaping the center with the 
dressing. 

53 



HARLEQUIN SALAD 

One cup red cabbage, one-half cup white cabbage, 
chopped fine or shredded, two chopped spring 
onions, half a cup of boiled beets, and one cup of 
string beans cut up very finely. Chill and serve 
with French dressing. 

SUCCOTASH SALAD 

Take an equal quantity of fresh or canned corn 
and lima beans. Season well with pepper and salt. 
Also with celery and onion salt if liked, or with one 
of these salts. 

PRINCESS SALAD 

Two medium-sized cucumbers, one large apple, 
one cup of celery, one cup pecan nut meats, one cup 
of peas, eight ripe tomatoes, and mayonnaise dress- 
ing. Chop the nuts, celery, apples, and cucumbers ; 
use either canned or green peas, and mix all with 
the mayonnaise. Drain well after mixing. Scoop 
out the tomato centers and fill with this mixture. 
Serve very cold, heaping the center with the dress- 
ing. 

MUSHROOM SALADS 

Use one cup of finely shredded celery to one cup 
of cooked mushrooms. Serve with mayonnaise. 
Canned mushrooms should have cold water run 
through several times before using; then drained 
well. In cooking mushrooms for salads, they may 
be simply boiled for twenty minutes or fried a 
golden brown in butter. 

54 



II. One can French mushrooms, one cup of 
French peas, one-half teaspoon salt, two tablespoons 
butter, three cups finely cut, tender celery, three- 
fourths cup mayonnaise, and a half cup chopped 
nut meats. Put the butter in the frying pan and 
fry the mushrooms a golden brown. Add the salt. 
Then drain. Cool, and add to them the peas and 
celery. Mix in the dressing and chill thoroughly. 

PEA SALADS 

I. Drain a can of peas. Season to taste with 
salt and pepper. Then add a cup of finely cut, ten- 
der celery and one cup of nut meats. Hickory nuts 
are a tasty addition to peas. Serve on cress with 
French dressing. 

II. Equal quantity of drained canned or fresh 
boiled peas and broken or chopped nut meats. Mar- 
inate in French dressing. 

III. Cut the ends off perfect lemons. Remove 
the pulp. Drain a can of French peas. Mix with 
any preferred nut meats either chopped or broken. 
Sprinkle with French dressing and fill the lemon 
cups with this mixture. Heap with mayonnaise. 
Serve on cress. Garnish with strips of red pepper. 

IV. Boil young turnips. After chilling carefully, 
scoop out the centers. Fill with new boiled garden 
peas masked with mayonnaise. A little finely 
chopped celery and a few nut meats may be added. 
Garnish with parsley. 

V. Two cups peas, one cup celery, one-half 
cup walnuts (cut fine), and one cup of orange pulp, 
well drained. Orange dressing. 

55 



BRUSSELS SPROUTS SALADS 

I. Brussels sprouts should be well drained after 
boiling until they are tender. Then mix with French 
dressing and chill. At serving time, place a mound 
of the sprouts on lettuce and put a tablespoon 
chopped cold boiled or pickled beets on top. Garnish 
with a ring of beets. Pour Ftench dressing over all 
using the vinegar from the pickled beet jar. 

II. Mix boiled sprouts with one-half the amount 
chopped red pepper. Serve upon ramine or cress. 



-.^ 



CAULIFLOWER SALADS 

I. Mix tender cauliflower flowerets with cold 
boiled diced beets. Add a few shreds of green pep- 
per. 

II. Add one cup of string beans cut into inch 
lengths to two cups of cauliflower. Garnish with 
diced beets. French dressing. 

III. To each cup of cauliflower add one-fourth 
cup of diced carrots. Sprinkle with parsley. 

IV. Boil a small cauliflower until tender, in 
salted water. Drain and cool. Then cut into slices 
that look like flower sprays. Drain one can of string 
beans ; place on crisp cress and lay a few chilled red 
beet leaves over the cress. Put the string beans on 
these, dip the cauliflower flowerets in French dress- 
ing and place them upon the beans. Cut a sweet 
green pepper in half. Remove the pulp, fill with 
mayonnaise to which have been added minced nut 
meats. Place this in the center of the salad. 



BELLEVUE SALAD 

Drain a can of peas. Add two medium-sized cu- 
cumbers diced. Add a little chopped or minced 
onion. Crumble three tablespoons pineapple cheese 
fine and mix lightly. Toss in a little French dress- 
ing. Serve on cress or lettuce with French dress- 
ing, adding a few nut meats. 

BERMUDA SALAD 

Cut rings from small Bermuda onions and place 
upon cress or lettuce. String beans are then placed 
upon the onion rings. Marinate in French dressing. 
Decorate with radish roses or radish slices and 
serve with French dressing to which chopped cu- 
cumbers have been added. 

STUFFED ONION SALAD 

Cook a sufficient number of large onions until 
tender but not soft. Drain well and chill. Care- 
fully scoop out the centers and fill with chopped 
tomatoes and lima beans that have been masked in 
mayonnaise. Serve upon lettuce and garnish with 
tomatoes cut in eighths. French dressing. 

ONION SALAD 

Slice Bermuda onions. Cover with grated carrots. 
French dressing. 

57 



OKRA SALAD 

Wash the pods and scrape off any black there may 
be on the ribs. Then cut in thin slices. Chill and 
serve with French dressing. Cooked okra is also 
good when served with French dressing. 

KOHL-RABI SALAD 

Cook the kohl-rabi in thin slices. Cool slightly 
and spread with butter. Then marinate in French 
dressing. 

MIXED VEGETABLE SALADS 

I. On crisp lettuce or cress place bits of string 
beans, asparagus, raw onions, shredded green pep- 
pers, sliced hard-boiled eggs, sliced radishes. Pour 
over all a French dressing made with lemon juice. 

II. Take equal parts of cold boiled or canned 
asparagus tips, tiny new boiled potatoes. Add a few 
slices of cooked young carrots, sliced radishes, and 
tender celery cut fine. Pour a little onion juice over 
all. French dressing. 

III. Take a cup of diced carrots, white and yel- 
low turnips diced, making a cupful when diced. 
Then add one cup of diced hearts of artichokes, one 
cup of fresh peas, one cup of asparagus tips, and one 
cup of string beans. Cut both the string beans and 
asparagus in small pieces. Pour French dressing 
over all, adding a few capers. 

58 



IV. Cook the following vegetables separately: 
peas, string beans, young carrots and turnips, flow- 
erets of cauliflower, beet root, celery root, and aspar- 
agus tips. Place upon crisp cress or lettuce. 

ESCAROLE SALAD 

Wash the escarole. Divide it. Place the small 
leaves upon salad plates. Lay two or three rings 
of red pepper over them. Pour on French dressing 
to which onion juice has been added, and garnish 
with diced beets and bits of green pepper mixed. 

DANDELION SALADS 

I. Wash well one quart white dandelions. Ar- 
range on salad plates. Sprinkle with salt and pep- 
per. Cut bacon into dice and fry crisp. Add to the 
salad, pouring a little vinegar to which strained 
bacon fat has been added. 

II. Cook the dandelion as you would spinach, 
choosing only the young leaves. Drain well. Mar- 
inate in French dressing. Chill and garnish with 
cold boiled beets. Pour French dressing over all 
when serving. 

BEET GREENS SALAD 

Cut in very small pieces and cook the early beet 
greens. Serve upon pieces of boiled tongue with 
French dressing. Decorate with parsley. 

59 



DANDELION, CHICORY, ROMAINE, AND 
SORREL SALADS 

Wash the greens thoroughly. Serve with French 
dressing or any of its variations. 

LETTUCE AND ESCAROLE SALAD 

Shred small lettuce leaves and add the same 
amount of shredded escarole. Sprinkle with a little 
grated cheese and serve with French dressing. Gar- 
nish with diced beets. 

^< ,?« 

SHREDDED LETTUCE SALAD 

For shredded lettuce, crisped leaf lettuce may be 
used. Cut crosswise into ribbons with scissors. 
Serve with French dressing. Lettuce should never 
be served with sugar and vinegar. This makes it 
tough and indigestible. 

HEAD LETTUCE SALAD 

Crisp heart leaves of lettuce in iced water. Use 
French dressing made with either lemon juice or 
vinegar. Cheese and toasted crackers may be served 
with it. 

•^ .a 

LETTUCE SALAD WITH WINE DRESSING 

Crisp the lettuce. Thoroughly dry and serve with 
a dressing made of one-half teaspoon salt^ one- 
fourth teaspoon paprika, four tablespoons red wine, 
and four tablespoons olive oil. 

60 



LETTUCE SALAD WITH ROQUEFORT 
CHEESE 

Pour French dressing over the lettuce and mince 
Roquefort cheese over all. 

LETTUCE SALAD WITH EGG 
Mash the yolks of three hard-boiled eggs with 
salt and pepper to taste, adding a little mustard 
and a dessertspoonful of olive oil. To this add 
gradually a small cup of vinegar and pour over the 
lettuce. Garnish with rings of the whites of the 
eggs used. 

LETTUCE SALAD WITH GRAPEFRUIT 
JUICE 

Crisp the lettuce. Place upon salad plates. Then 
pour over grapefruit juice that has been thoroughly 
chilled. 

LETTUCE AND CABBAGE SALAD 
Shred a good white head of lettuce very fine and 
add one-half the amount of finely cut celery. Mask 
in mayonnaise and serve in a cabbage shell or upon 
crisp lettuce. Sprinkle with broken nut meats. 

CRESS SALAD 
After washing the cress carefully, place it in iced 
water. Then wipe dry with a cloth. Chop a hard- 
boiled ^%^ for each person to be served. Add a little 
chopped onion on onion juice. Place upon the cress. 
Serve with French dressing and garnish with 
shredded red pepper. 

61 



CRESS SALAD II. 
Dice tart apples. Carefully look over the cress, 
wash and crisp as directed above. Place upon salad 
plates. Then spread the apples on it. Serve with 
French dressing made with lemon juice. 

CRESS SALAD III. 
Soak a cup of broken nut meats in lemon juice. 
Then place on a bed of crisp cress and serve with 
French dressing. 

POTATO SALADS 
Potatoes should be v hot when the dressing is 
mixed with them. 

I. One cup of diced boiled potatoes, one-third 
cup of finely cut white cabbage, one-half cup of 
finely cut celery. Pour onion juice over or season 
with onion salt. Serve with a boiled dressing and 
decorate with parsley. 

II. Mix two cups of diced boiled potatoes with 
one and one-half cups of string beans cut up fine. 
Season with onion salt, pepper and salt. Serve with 
a boiled dressing upon a bed of cress. Sprinkle top 
with parsley. 

III. Four cups of diced boiled potatoes mixed 
with six diced tart apples and marinated in French 
dressing make a delicious salad. Pour lemon juice 
over the apples as soon as they are diced. 

IV. Two cups of diced or cubed boiled potatoes, 
one-half cup of finely chopped red peppers, and one- 
fourth cup of finely chopped onion or onion juice 
to taste. Boiled dressing. 

62 



V. Dice six boiled medium-sized potatoes and 
mix them with the whites of three hard-boiled eggs. 
Rub the yolks with one teaspoonful mustard, one o£ 
salt, and a dash of pepper. Then add one cup of 
sour cream slowly. Pour this dressing over the 
salad and stir. 

VI. Mix diced boiled potatoes with mayonnaise. 
Sprinkle with finely chopped mint. Serve upon 
slices of tomatoes. 

VII. Equal portions of diced and drained cu- 
cumbers and boiled potatoes. Pour a little onion 
juice over or season to taste with onion salt. Serve 
with mayonnaise after marinating thirty minutes 
in French dressing. Decorate with radish roses. 

VIII. Line one side of a cup with lettuce. Then 
fill the cup half full of potato salad made of diced 
potatoes, chopped celery and radishes, pimentos, 
and green peppers, seasoned to taste with salt and 
pepper. Then fill the cup with a gelatine mixture. 
Place in ice chest to thoroughly chill and harden. 
Serve with a boiled dressing. Decorate with radish 
roses or pickled beets diced. 

IX. Two cups diced potatoes, one medium-sized 
cucumber cut fine. Season with onion juice or 
onion salt. Add one-half cup nut meats. Mask in 
mayonnaise. Decorate with stuffed olives. 

X. Boil twelve medium-sized potatoes. ' Mix 
four tablespoons vinegar with six tablespoons olive 
oil. Pepper and salt to taste. Add one teaspoon 
finely chopped parsley to the potatoes after dicing 
them; then pour over the above dressing. This 
salad should be made at least two hours before 
serving time. Chopped olives, pickles, cold beef, 
chicken, or turkey may be added. 

63 



XI. Boil the required number of potatoes in their 
jackets. Then cut into dice or cubes. Fry some 
bacon that has been cut into very small pieces. To 
a half cup bacon add two well-beaten eggs and a 
half teaspoon vinegar; pepper, salt, and sugar to 
taste. Grate a little onion over the potatoes. Pour 
the bacon mixture over and mix well. Garnish with 
parsley. 

XII. One quart mashed potatoes, one teaspoon 
onion juice, three tablespoons oil, one cup vinegar, 
one teaspoon salt, dash of pepper, a dash of nutmeg, 
one tablespoon chopped pickles, and two table- 
spoons chopped beets. Beat all together until the 
potato is light. The vinegar used should be taken 
from the beet jar. Place on cress or lettuce and 
garnish with parsley. 

XIII. Dice cold boiled potatoes with three- 
fourths the amount of chopped hard-boiled eggs. 
Pour French dressing over. Serve on cress. Gar- 
nish with stuffed olives or diced beets. 

XIV. Use an equal quantity of diced cold boiled 
carrots and potatoes. Pour French dressing over; 
chill, and garnish with a ring of diced beets. Cut 
eight small strips from a medium-sized beet and 
place these on top of the salad. 

SWEET POTATO SALAD 

Boil a sweet potato for each person to be served. 
Cut in dice and add a few stalks of tender celery 
cut very fine. Serve with French dressing. Gar- 
nish with olives and sprigs of parsley. 

64 



SWEET POTATO SALAD 11. 

Slice boiled sweet potatoes. Then cut them in 
halves. Dust each piece slightly with paprika. Mix 
sliced green onions with an equal amount of shred- 
ded green pepper. Add a little minced chicken, cold 
roast veal, or pork. Place a layer of the sweet po- 
tatoes on top. Serve with French dressing seasoned 
with a little spray of chopped mint. 

BAKED BEAN SALADS 

I. Marinate baked beans in French dressing. 
Pour onion juice over and chill thoroughly. Sur- 
round with slices of ripe tomatoes. 

II. After draining the canned baked beans, mar- 
inate them in French dressing. Surround with cubes 
of tomato aspic. Sprinkle with chopped parsley and 
serve with mayonnaise. 

III. Drain a can of baked beans. Expose to the 
air at least thirty minutes and chill. Marinate in 
French dressing. When serving sprinkle with 
minced onion and parsley. Serve with mayonnaise. 

IV. Add chopped olives and finely cut celery to 
baked beans. Use lemon juice in the dressing. 

WHITE BEAN SALAD 

Take two cups of boiled white beans. Toss in 
French dressing, adding a dash of paprika. Place 
upon cress or lettuce, adding minced or chopped 
parsley. A little chopped onion and sour pickle may 
be used, as well as fine shredded lettuce or celery 
hearts. 

65 



KIDNEY BEAN SALAD 

Wash and drain one pint can of kidney beans. 
Add to this four hard-boiled eggs chopped about 
the size of the beans, one-half cup chopped pickles 
either sweet or sour as preferred, and one cup and 
a half of finely shredded or chopped celery. Serve 
with mayonnaise or a boiled dressing. Luncheon 
salad. 



LENTIL SALAD 

Soak the lentils. Then boil until tender. Drain 
and put aside to cool, and then chill. Two cups of 
lentils require a dressing made of five tablespoons of 
oil, one tablespoon tarragon vinegar, one teaspoon 
each finely minced parsley, chives, and cucumber 
pickles. Serve upon cress or lettuce, with a few 
capers, finely cut onions, and chopped green or red 
peppers may be added to lentil salads. 

ARTICHOKE SALAD 

Cut the heart of a tender stalk of celery into very 
small pieces. Then cut up two good-sized arti- 
chokes (either canned or freshly boiled). Add two 
slices of pineapple cut up finely, and two tomatoes 
which have been peeled and cut fine. Mix the in- 
gredients in French dressing, and sprinkle with 
broken nut meats and chopped red pepper. Use 
lemon juice in the French dressing, adding a dash 
of paprika. 

6(5 



ARTICHOKES IN TOMATO CUPS 

Boil artichokes in slightly salted water. When 
cold, dice and mask in mayonnaise. Serve in to- 
mato cups that have been sprinkled with salt and 
drained well. Heap the center of the salad with 
the dressing. 

ARTICHOKE AND ORANGE SALAD 

Place a slice of orange on an artichoke bottom. 
Pour French dressing over. Use lemon juice in the 
dressing. To be served with game and fowl. 

CORN AND TOMATO SALAD 

After skinning tomatoes, chop them up very fine 
and drain well. Add an equal amount of cold boiled 
or canned corn and seasoned with salt and pepper. 
Marinate in French dressing. 

RICE SALADS 

I. To each cup of rice add one finely cut hard- 
cooked egg. Serve with mutton. Do not use pota- 
toes in the same meal. Decorate with beets and 
olives. 

II. (A good luncheon salad.) Combine two cups 
of rice with one-fourth cup chopped carrots or beets, 
and one cup of finely cut water cress or lettuce. Add 
a little onion juice and a few olives cut in rings. 
Serve with mayonnaise, mixing the dressing while 
the rice is still hot. 

67 



LIMA BEAN SALADS 

I. Mix one-fourth cup of minced, left-over ham 
with two cups of boiled lima beans. Season with 
salt and pepper and a grating of nutmeg. French 
dressing. 

II. Place lima beans on shredded cabbage. 
Sprinkle with onion juice or grated onion and a 
little minced parsley. Garnish with strips of red 
pepper. 

III. Season the beans with salt and paprika or 
pepper; add a little minced chives. Serve upon 
tomato slices. 

LIMA AND STRING BEAN SALAD 
Kqual parts of lima and string beans. 

STRING BEAN SALADS 

I. If canned string beans are used, drain them 
well and shred with a fine silver fork. Place upon 
lettuce and serve with French dressing. Garnish 
mith nasturtium blossoms. 

II. Thoroughly drain a pint can of string beans 
or use the fresh boiled beans. Add two chopped 
hard-boiled eggs. Mask in mayonnaise or French 
dressing made with tarragon vinegar. 

III. Over a pint of string beans pour a table- 
spoon of onion juice or minced onion. Season with 
salt and pepper and one-fourth teaspoon chervil 
chopped fine. Mix in^ French dressing made of 
equal parts of lemon and orange juice instead of 
vinegar. 

68 



IV. Cut string beans fine and add an equal 
amount of canned or green corn. Season with salt 
and pepper or a dash of paprika. Marinate in French 
dressing for an hour. 

MACARONI AND SPAGHETTI SALADS 

Olive oil, which forms the principal part of so many salad dress- 
ings, yields one hundred calories of food value. 

MACARONI SALADS 

I. Boil the macaroni in ' the original lengths. 
Make a jelly with a half package of gelatine and 
two cups of cold water. When this is nearly dis- 
solved, add two cups of hot water. Let boil a min- 
ute and add two cups of strained tomato juice. 
When this begins to thicken, the macaroni is added 
either in short or long pieces. Serve upon lettuce. 
Garnish with cheese balls to which minced green 
pepper or olives have been added. Mayonnaise. 

II. Macaroni salad is a good luncheon salad. Be 
sure to mix dressing while the macaroni is hot. 

Use an equal amount of macaroni and celery cut 
fine. Add finely chopped pimentos. Sprinkle a few 
raisins over the top of salad if liked. 

III. After cooking the macaroni or vermicelli, 
drain, place in bowl of hot pickled beet vine- 
gar until a lovely pink color is obtained. French or 
boiled dressing. Decorate with parsley. 

SPAGHETTI SALAD 
Shred one-half cup of celery and mix with one- 
half cup of boiled spaghetti broken into small pieces. 
Sprinkle with a little grated cheese and bits of reel 
pepper. Mask in mayonnaise. 

69 



TURNIP SALADS 

I. Choose small white turnips. Boil until tender. 
Scoop out the centers and fill with a mixture of peas 
and nuts marinated in French dressing. French 
dressing. 

II. After scooping out the center of boiled white 
turnips, fill with young lima beans that have a 
greenish tint and boiled until tender in slightly 
salted water. Place a radish rose in the center. Mar- 
inate in French dressing. 

■^ -j« 

TURNIP TOP SALAD 

When turnips sprout, cut off the tops. Plunge 
into hot water; then into cold. Drain and chill. 
French dressing. A little bacon cut into small bits 
and fried crisp may be added. 

CARROT SALADS 

I. One cup cold boiled carrots, one-third cup 
boiled or canned peas. Marinate the carrots in 
French dressing, adding one tablespoon of onion 
juice and one of chopped parsley. When ready to 
serve, place upon lettuce or cress in the center of 
the salad plate and surround with the peas and pour 
French dressing over all. 

II. Run the boiled carrots through a colander. 
Make as fluffy as possible. Boiled or French dress- 
ing. 

III. One cup dried boiled carrots, one-half cup 
peas, and one-fourth cup fried cut celery. Surround 
with parsley. 

IV. The above salad may be varied by using 
olives instead of peas and seasoning with onion. 

70 



BEET SALADS 

I. Cut cold boiled beets in thin slices. Allow 
two medium-sized beets for each person. Boil a 
medium-sized silver onion for ten minutes for each 
beet used. Then cut the onions in thin slices and 
place upon the beets. Decorate with parsley. 

II. Dice cold boiled or pickled beets. Cut an 
equal quantity of large olives into rings. Marinate 
in French dressing. Serve upon crisp cress. 

III. Place diced cold boiled beets upon cress. 
Put the yolks of hard-boiled eggs through a potato 
ricer or grate them. Place this around the edge of 
the beets. Mince the whites finely and place on the 
edge of the yolk decoration. Season French dress- 
ing well and pour over all. Vinegar from the pickled 
beet jar may be used. 

IV. Two cups of diced beets, one cup of string 
beans cut into inch lengths and one-half cup of 
boiled white beans. Place the beets in the center 
of the plate, then the white beans over them, and 
lastly the string beans. Pour French dressing over 
all. Edge the salad with diced beets, and heap the 
center with a tablespoon of them. 

V. Arrange romaine leaves on salad plates and 
grate a sufficient number of cold boiled beets to 
cover the center. Then sprinkle generously with 
yolks of hard-boiled eggs. French dressing. 

VI. Slice cold boiled beets very thin. Marinate 
in French dressing. 

VII. Cut leaf lettuce in shreds. Halve hard- 
boiled eggs. Place in center of plate and pour 
French dressing over. Put a ring of diced beets 



around the center and cover the top with beets. Use 
pickled beet vinegar in the dressing. Parsley may 
be used to decorate. 

VIII. Scoop out centers of boiled beets and fill 
with a mixture of peas and carrots, marinated in 
French dressing. Sprinkle the top with chopped nut 
meats. 

IX. Skin the beets. Remove the centers and 
fill with a mixture of peas, chopped nuts, and a few 
bread crumbs. Brown-bread sandwiches may be 
served with this salad. 

X. Remove centers from beets. Chop the beet 
centers with an equal amount of tart apples. Mar- 
inate in French dressing and place in the beet cups. 
Serve upon cress. 

XI. Slice beets very thinly. Cover with a layer 
of chopped or grated onion and green pepper. Dust 
a little Parmesan cheese over and serve with French 
dressing. Salted wafers. 

CUCUMBER SALADS 

I. Peel and slice cucumbers. Mix with chopped 
onion and a few sliced red round radishes. Do not 
peel the radishes. Serve with French dressing. Rad- 
ishes can be used for garnishing. 

II. Slice cucumbers. Serve with French dress- 
ing. 

III. One cup sliced cucumbers', one-fourth cup 
olives cut into rings. 

72 



IV. Dice cucumbers. Then add half the amount 
of hard-boiled eggs, chopped. Nut meats may be 
added to the dressing. 

V. One cup dried cucumbers and one-half cup of 
boiled sweetbreads, broken up fine. Sprinkle top 
with parsley. 

VI. Diced cucumbers mixed with half the 
amount of drained shrimp; marinate in French 
dressing made with lemon juice. 

VII. Cup of diced cucumbers, one-half cup 
sliced olives ; sprinkle with nut ^ meats or finely 
chopped hard-cooked eggs. 



J8 .^ 



CUCUMBER AND TOMATO SALAD 

Equal amounts of cucumber and tomatoes sliced. 
Sprinkle with chopped green pepper. 



73 



A salad should be seen on every well-regulated table each day. 



Russian Salads 



I. Prepare tomato cups. Sprinkle insides with 
salt and pepper. Mix one-fourth cup of Russian 
caviare with the same amount of anchovies. Add 
one cup of chopped celery mixed with one-half cup 
of tomato pulp. Mask in mayonnaise. Fill the 
tomato cups and chill thoroughly. 

II. Combine equal quantities of peas, carrots, 
lima beans, shredded celery, chopped onion, chopped 
tomatoes, diced cucumbers, and anchovies cut up or 
broken into small bits. French dressing. 

III. Cube six medium-sized tomatoes and three 
cucumbers, and cut two medium-sized apples very 
fine. Add two green peppers and one onion chopped 
fine, and a dash of garlic seasoning. Marinate in 
French dressing. Serve with Russian, French, or 
mayonnaise dressing, adding a dash of paprika and 
a teaspoonful Worcestershire sauce to the French 
or mayonnaise dressing. Serve with Roquefort 
cheese wafers or sandwiches. 

IV. Combine one large carrot, diced, three large 
beets, diced, two large boiled potatoes, and shred 
one head lettuce very fine. Russian dressing. 

V. One cup boiled potatoes, one cup of diced 
carrots, one cup of cooked white beans, and one- 
fifth cup diced beets. Marinate in French dressing. 

74 



Salads may be made so tempting that the plainest meal they 
accompany will be enjoyable. 



Meat and Fowl Salads 



CHICKEN SALADS 

I. To one cup of left-over roast chicken add four 
large olives chopped fine, one small pickle chopped, 
and a tablespoon capers. Mask in mayonnaise. 
Garnish with green pepper. Celery may also be 
added. 

II. Shred the chicken with the fingers, add nut 
meats and serve with mayonnaise. Chicken salads 
may be garnished with slices of hard-boiled eggs 
and chopped pickles. Celery may also be added. 

III. Make an aspic jelly with a cup of chicken 
consomme and one tablespoon gelatine first soaked 
in a little cold water for ten minutes. When the 
aspic begins to thicken, ^add one cup of finely 
chopped or minced chicken mixed in two table- 
spoons of cream mayonnaise, a dash of white pep- 
per, and a little salt. Turn into moistened molds 
quickly and let harden and chill. Mayonnaise. 

«^ -^ 

CHICKEN AND EGG SALAD 

Boil eggs hard and remove the yolks. Mash 
these and add an equal amount of minced chicken 
seasoned with salt, pepper, and mayonnaise. Shape 



into dainty balls. Cut the whites into strips. Mar- 
inate in French or mayonnaise dressing. Place the 
whites upon shredded lettuce. Dispose the yolk 
balls in the center. Pour French or mayonnaise 
dressing over all and garnish with dark nasturtium 
blossoms. 

MOCK CHICKEN SALAD 

Use cold, left-over roast veal or pork. Shred fine 
with the fingers. Cut an equal amount of celery 
fine and serve with mayonnaise. 



CHICKEN AND CORN SALAD 

Mix equal parts of chopped or shredded chicken 
and canned corn that has been well drained, with 
mayonnaise. 

DUCK SALAD 

Shred the left-over duck very fine with the fin- 
gers. To each cup of meat add one-half cup celery. 
Serve with French dressing made with lemon juice. 



AVERAGE FOOD VALUES OF FOWL 

Water 77.6 

Fat 1.2 

Salt 1.6 

Nitrogenous Matter ...17.2 
Extractives 2.2 

76 



TURKEY SALADS 

I. Cut the meat into cubes and add broken nut 
meats. Mask in mayonnaise. 

II. Mask in mayonnaise two cups of turkey 
shredded fine and one cup of chopped or shredded 
celery. Garnish with stuffed olives and place an 
olive in the center. 

III. Two cups cold turkey cut into cubes, two 
cups finely cut celery. Mix in mayonnaise. Serve 
the salad in the center of the plate, and place tiny 
heart leaves of lettuce on the edge. A tiny tuft of 
crisped celery heart in the center of the salad gives 
a decorative touch. 

IV. Take some white meat of turkey, cut up 
very fine. Chop a few pickles, also a few beets, one 
or two carrots, one potato, a whole celery root. 
(Parboil the potatoes, carrots, and celery root.) 
Take a few stalks of asparagus. Chop them finely 
and then add as much chopped celery as asparagus. 
Sprinkle with salt and pepper and serve with mayon- 
naise. Garnish with hard-boiled eggs and capers. 

SWEETBREAD SALADS 

I. Break up cooked sweetbreads fine and place 
upon lettuce in a circle after masking in mayonnaise. 
In the center put small French peas; mask in may- 
onnaise and serve very cold. 

II. Cut cooked sweetbreads into dice. Add one- 
fourth the amount diced cucumber and a little 
shredded celery. Mayonnaise or French dressing. 

7T 



III. Cook one-half pound of sweetbreads in the 
same manner as directed for calf's brains. Cut into 
dice. Add one-half can of shrimp or one-half pint 
of fresh boiled shrimp, one-half can of French peas, 
half can of mushrooms, one-fourth cup of blanched 
almonds, one-half cup of each walnut and pecan 
meats, and one cup of finely cut celery. Mask in 
mayonnaise. 

IV. Parboil two cups or one pint of oysters. 
Drain and cool. Then cut in halves. Break a pair 
of cooked sweetbreads into small pieces and mar- 
inate both in French dressing separately. Serve 
with mayonnaise. 

CALF'S BRAIN SALAD 
Remove the outer skin of the brains and throw 
them into cold water. Soak for one hour, changing 
the water often. Place them in a saucepan of boil- 
ing water to which a little lemon juice has been 
added. A few vegetables may be boiled in the water 
before adding the brains, then straining. Cook the 
brains below boiling point for twenty minutes. Tie 
the brains in a cloth before cooking them. When 
cool, break into pieces and add half the quantity of 
finely cut celery. Mask in mayonnaise. 



AVERAGE FOOD VALUES OF MEAT 









o 


o 






•^ 








3 


3 


"3 


1 


c: 






^ 


^ 


£ 


> 


U-, 


3 


Water 


72.0 
3.6 
5.6 

19.4 


52.0 

29.8 

4.5 

14.9 


73.0 
4.9 
4.9 

18.2 


54.0 

32.2 

3.4 

12.5 


64.0 

15.9 

4.6 

16.4 


38.0 

48.9 

2.1 

9.3 


70.1 


Fat 


6.7 


Salt 


l.S 


Nitrogenous Matter. . . 


21.7 



78 



MUTTON SALADS 

I. Cut mutton into cubes. Then add sliced olives. 
Mayonnaise made with mint vinegar. 

II. Mix dice of mutton with an equal amount of 
asparagus cut into bits. Peas may be used instead. 
Season with salt and pepper. Serve with mayon- 
naise, adding a few capers. 

III. To finely shredded mutton, add a little ten- 
der celery. Marinate in French dressing made with 
horseradish vinegar. Garnish with mint and a few 
chopped pickles. 

IV. Mix one teaspoon chopped mint with one 
teaspoon capers and one teaspoon lemon juice. Add 
this to each cup of mutton used. Salt and pepper 
to taste. Marinate in French dressing. Catsup may 
also be added to the dressing. 

CORNED BEEF AND PEPPER SALAD 
Combine one cup of minced corned beef with 
three-fourths the quantity of minced green pepper. 
Serve on cress with French dressing. 

ROAST BEEF SALAD 
Season minced beef to taste with tomato catsup, 
salt, grated onion, Worcestershire sauce and celery 
salt. To each cup of meat add one cup of celery 
cut fine. French dressing. 

LIVER SALAD 

Equal parts calf's liver, boiled, and celery. Cab- 
bage finely shredded may be used. 

79 



TONGUE SALADS 

I. Cut cold boiled tongue fine, and to each cup 
of meat add one-fourth cup of parsley and cress 
minced. Mask in mayonnaise. 

II. Add one-half cup of chopped hard-boiled 
eggs to one cup of pickled tongue finely cut. Sprin- 
kle over it a little shredded green or red pepper. 
Serve with mayonnaise adding a little extra mus- 
tard. 

III. Mix one cup of boiled potatoes, diced, with 
two cups chopped, pickled, or boiled tongue. Chop 
two hard-boiled eggs and sprinkle over the salad. 
French dressing. 

LEFT-OVER MEAT SALAD 
Grind the meat and to each cup add one tart diced 
apple, one-fourth cup finely cut celery, a little grated 
onion or onion juice. Season to taste with salt and 
pepper. Mask in mayonnaise. 

HAM SALADS 

I. Cut the ham fine, removing the fat. Combine 
w^ith half the quantity green peppers, chopped. 
Walnut meats may also be used. 

II. One cup of finely cut ham, half cup celery, 
add olives cut in rings, sprinkle or decorate top 
with parsley. French dressing. 

III. Ham may be combined with Neufchatel 
cheese; crumble egg yolks, hard boiled, on the top. 
Onion juice is sprinkled over and the whole marin- 
ated one hour in French dressing. 



VEAL SALADS 

I. Cut veal into cubes. Add one-fourth the 
amount of peas. French dressing with lemon juice. 

II. Shred the veal and add one-half the quantity 
of finely shredded cabbage. Season with salt and 
pepper. Catsup may be used in dressing. 

III. One cup diced veal, one-half cup cooked po- 
tatoes, diced^ one-half cup celery, tablespoon 
chopped onion or onion juice. Sprinkle with 
chopped red pepper after mixing. Mayonnaise 
dressing may be served with meat salads for lun- 
cheon. 

IV. (Fat reducing.) To two cups of veal add 
one-eighth cup of asparagus tips cut fine, finely 
chopped beets, cauliflower flowerets, one small car- 
rot diced, and one tablespoon chopped onion. French 
dressing. 



RJ 



There is no easier or more delicious way of using left-overs than 
in salad. 



Fish Salads 



CRAB SALADS 

I. Mix an equal amount of crab meat and celery 
cut fine. To two cups of this mixture add four 
tomatoes cut into quarters after peeling. Mask the 
tomatoes in mayonnaise, then add to the other in- 
gredients. Place upon lettuce, pouring mayonnaise 
over all. Garnish with fringed celery. 

II. Break the crabs into small pieces and to 
each cup of crab meat add one-half cup diced cu- 
cumbers. Pour a little onion juice or minced onion 
over and serve very cold with mayonnaise. 

III. Two cupfuls crab meat flaked and the same 
amount of celery cut fine. Serve on lettuce or cress. 
Garnish with stuffed olives. 

IV. To one cup of crab meat add one-half cup 
of cooked dandelion greens. Then add one hard- 
boiled egg chopped fine and marinate in French 
dressing. Decorate the top with fresh young dan- 
delion leaves. In the center place a slice of cucum- 
ber and on it a dandelion blossom. Around the 
edge place four slices of cucumber and a dandelion 
blossom on each. 

V. Combine an equal amount of crab meat and 
asparagus tips cut into small pieces. Garnish the 
top with asparagus tips and chopped hard-boiled 
eggs. French or boiled dressing is used after mar- 
inating in French dressing. 

82 



VI. Chop the heart of a head of chicory. Add 
this to one cup of finely cut celery and two cups of 
crab meat. Serve with mayonnaise to which has 
been added enough catsup to give it a deep pink 
color. Six olives sliced thinly and one small gherkin 
pickle may be added. When mixing, pour over the 
juice of an onion or onion salt to taste, as v/ell as 
pepper and salt to season well. 

SALMON SALADS 

I. One cup flaked salmon, and one-fourth cup 
chopped apples. Use lemon juice in the French 
dressing and pour over the salad at once. 

II. Flake canned salmon after removing the 
skin and bones. Add a little chopped celery, capers, 
and chives. Mask in mayonnaise. Put a heart 
stalk of celery in the center of the salad. 

III. Remove the skin, fat, and bones from fresh 
or canned salmon, and flake the meat. Mix with 
one-fourth the amount of diced cucumber and a 
little chopped onion. A few chopped pickles may 
be added. Garnish with shredded red pepper or 
slices of lemon. Marinate in French dressing made 
with lemon juice. 

IV. Soak one tablespoon of gelatin in one-fourth 
cupful cold water ten minutes. Add to this three- 
fourths cup hot boiled dressing. Cook for a few 
minutes. Flake either fresh or canned salmon, re- 
moving the skin, fat, and bones. Add one table- 
spoon chopped olives, one-half chopped green pep- 
per, salt and pepper, two teaspoons vinegar, and one- 
eighth teaspoon paprika. Moisten molds and pour 
the mixture. Let harden. Serve with mayonnaise. 

S3 



V. Remove skin and bones from fresh boiled 
salmon or canned salmon. Flake and arrange upon 
crisp lettuce. Garnish with sliced or diced cucum- 
bers. Marinate the salmon in French dressing. In 
the center place a heart leaf of twisted lettuce. 
Serve with mayonnaise. 

VI. Line a mold with gelatin. When firm cover 
it with salmon, flaked, adding cut tomatoes and 
cucumbers. Mask in mayonnaise. Then cover with 
gelatin and serve with mayonnaise. 



•Jt 



SHRIMP SALADS 

I. Drain canned shrimp. Break into pieces. Chill 
and serve with mayonnaise adding a few capers. 

II. One can of shrimp or one pint of boiled fresh 
shrimp, one small cucumber, and three tomatoes. 
Dice the tomatoes and cucumbers. Drain and sprin- 
kle with vinegar, pepper, and salt to taste. Have 
the shrimp well drained and add to the vegetables. 
Chill and serve with French dressing. 

III. Mix one cup of shrimps that are well 
drained with one cup of stuffed olives cut in slices. 
Season with celery, salt and paprika. Serve upon 
lettuce or endive with mayonnaise, and decorate 
with tufts of endive or lettuce. 

IV. Place canned shrimp in lettuce cups, sprin- 
kled with chopped red or green pepper. Catsup may 
be added to dressing if liked. 

84 



SHRIMP AND SARDINE SALAD 
Cut up equal parts of canned drained shrimp and 
sardines. Marinate each separately in a little tar- 
ragon vinegar. Slice ripe tomatoes and cucumbers. 
Drain and add to the shrimp and sardines an equal 
amount of each. Serve with French dressing. 

SARDINE SALAD 
Lay large sardines on brown paper to drain free 
from oil. Then remove the skin and bones. Chill. 
Arrange on lettuce. Pour French dressing over, 
adding a little grated egg yolk if liked. 

ANCHOVY SALAD 
Remove the bones, heads, and tails of five an- 
chovies. Place upon crisp cress, adding a few small 
onions chopped very fine and minced parsley. 
French dressing. 

SCALLOP SALAD 
Place the scallops in salted water for an hour. 
Then simmer five minutes in clear water. Cut up 
coarsely. To each cup of scallops add one cup of 
cut celery. Place upon cress or lettuce after chill- 
ing. Serve with mayonnaise. 

SMELT SALAD 
Boil the smelts. Flake^ and to each cup of meat 
add one-fourth cup diced and drained cucumber. 
Mix in mayonnaise and serve on cress. 

85 



LOBSTER SALADS 

I. Boil the lobster twenty minutes. When cold 
pick out the meat and cut in small pieces. Mix with 
mayonnaise. Chill and serve on cress. Minced 
green pepper may be added to the dressing. 

II. Cat the meat of a boiled lobster in small 
pieces. Marinate in French dressing. Add to each 
cup of lobster one cup of celery cut up fine and 
thoroughly chilled. Mask in mayonnaise and serve 
on cress. 

III. Carefully remove the flesh from the shell 
of a boiled lobster. Keep the shell of the body and 
the tail intact. Cut the meat in small pieces and 
add a cup of finely cut celery to each cup of meat. 
Marinate in French dressing. Chill for an hour. 
When ready to serve, place the chilled lobster shell 
on lettuce and put the mixture into the shell. Gar- 
nish with mayonnaise and lobster coral. After dry- 
ing the coral, pass it through a fine sieve. Serve 
very cold. 



MOCK LOBSTER SALAD 

One and one-half pounds halibut steak, teaspoon 
salt, onion juice, small piece of bay leaf, four table- 
spoons mayonnaise, capers and olives cut in rings. 
Mash and cook the halibut for twenty minutes, add- 
ing the salt and bay leaf. Remove skin and bone, 
flake, and chill. Then add the mjayonnaise and 
decorate with olives and capers. 

86 



TUNA FISH SALADS 

I. Shred the fish flakes with a silver fork and 
add an equal amount of finely shredded celery. 
Serve with French or mayonnaise dressing. Olives 
may also be added. 

II. Add one cup of flaked tuna fish to one-half 
cup of celery cut very fine. Chop two hard-boiled 
eggs and one can of pimentos very fine. Mix all in- 
gredients and marinate in French dressing. When 
serving, pour a little onion juice or onion salt over 
all. French or mayonnaise dressing. 

III. Serve a mixture of tuna fish, celery hearts, 
olives cut in rings, masked in mayonnaise or 
marinated in French dressing, in tomato cups. 
Place heart stalks of celery in center of salad. 

IV. Two cups tuna fish, one cup finely shredded 
white cabbage, one hard-boiled egg, chopped, one 
tablespoon chopped red pepper. Decorate with 
olives cut into rings. 

V. Tuna fish salad may be served upon a bed 
of tomato jelly, or decorated with cubes of the jelly, 
or served in red or green pepper shells. 

VI. Tuna fish absorbs a large amount of dress- 
ing. French, mayonnaise, or a boiled dressing may 
be used. 

One cup tuna fish, one-fourth cup green skinned 
apples ; cut into dice. Marinate in French dressing. 
Cream mayonnaise. 

VII. One cup tuna fish, and the same amount of 
grapefruit pulp, shredded fine. Add chopped red 
pepper for color. Use lemon juice in the mayon- 
naise. Serve in grapefruit cups or baskets. A bow 
of tulle is very pretty to use when entertaining. 

87 



VIII. One cup tuna fish, flaked, one-fourth cup 
apples cut fine; using green apples. Pour lemon 
juice over the apples and add to the fish. Marinate 
in French dressing thirty minutes. Then add one 
cup of crisp celery cut fine. 

Tuna fish absorbs dressing readily. Mayonnaise, 
French, or boiled dressing is used. 

IX. Tuna fish salad may be served on slices of 
tomato or cucumber, using French dressing made 
with lemon juice. 

^i ..^ 

OYSTER SALADS 

I. Lay the oysters in salted water for twenty 
minutes. Then cook for five minutes in clear water. 
Cut up coarsely and mix with celery and a few 
mushrooms. An equal amount of celery and oysters 
may be used. Serve very cold with mayonnaise. 

II. Parboil one pint of oysters. After draining 
and cooling, remove all muscles. Cut two grape- 
fruits in half crosswise, remove the pulp, drain the 
juice. Mix the pulp with the oysters, and season 
with tomato catsup, Worcestershire sauce, tobasco 
sauce, and salt to taste. Serve in the grapefruit 
cups. 

SALAMAGUNDI SALAD 
Soak three Holland herring over night. Cut into 
small pieces before soaking. Add a chopped chicken 
breast, some left-over roast veal, three hard-boiled 
eggs chopped fine. Season to taste with onion, salt 
and pepper. Mix in French dressing. Chill. When 
serving, pour a little more French dressing over all. 

88 



SHAD ROE SALADS 

I. Drop a shad roe into boiling water. Add salt 
and two tablespoons vinegar. Simmer slowly for 
twenty minutes. Drain and cool. When cold, cut 
into cubes and marinate in French dressing. Peel 
and slice a cucumber. Arrange the slices on a bed 
of lettuce. In the center pile cubes of shad roe. 
Chill thoroughly and serve with mayonnaise. 

II. Boil the shad roe as directed above. When 
cool, cut up and add one-fourth the amount of finely 
cut celery, and one-fourth cup of diced beets. Serve 
with mayonnaise. Vinegar from the pickled beet 
jar may be used in the dressing. 

HALIBUT SALADS 

I. Steam halibut steaks until tender. Remove 
the skin and bones and flake the meat. Add half 
the quantity of finely shredded celery. Serve with 
mayonnaise. 

II. Prepare the halibut steaks as directed above. 
Add to each cup of meat one-fourth cup diced cu- 
cumber and one-fourth cup chopped celery. Serve 
with French dressing seasoned with onion. 

HERRING SALADS 

I. Cut into small pieces skinned and boned 
smoked herring. Mix with two cold boiled pota- 
toes chopped fine, two tart apples chopped, and 
three hard-boiled eggs. Mix with French or mayon- 
naise dressing. Garnish with diced beets and place 
a tablespoon of beets on top of the salad. 



II. Soak three Holland herrings over night. Cut 
in small pieces before soaking. Cook and peel eight 
medium-sized potatoes. When cold, dice them, to- 
gether with two small cooked beets, two onions, a 
few tart diced apples, a little left-over roast veal, 
and three hard-boiled eggs. Serve with French 
dressing, adding mustard if liked. 

Fish salads may be decorated with a border of 
rice, which also increases the food value of the 
salad; also with capers, olives, hard-boiled eggs, 
lemon slices, tomato jelly cubes, and parsley. 



90 



Salads are of inestimable value in the dietary. 



Egg Salads 



Egg salads are best suited for luncheon salads, 
or meals without meat. 

STUFFED EGG SALADS 

I. Cut hard-boiled eggs in two lengthwise. Re- 
move the yolks and mash to a paste, seasoning with 
salt, pepper, and onion. Then return to the shells. 
Serve with French dressing made with pickled-beet 
vinegar. Garnish with dark nasturtium blossoms. 

II. Remove the yolks. Mix them with fish or 
meat minced finely, and season. Pour French dress- 
ing over. Cut a thin slice from the bottom of the 
white shells and fill them with the mixture. Sprin- 
kle with parsley. Place upon cress or lettuce. 

III. Remove the yolks of hard-boiled eggs and 
mix with cream cheese and mayonnaise. Place 
mixture into shells and serve with French or may- 
onnaise dressing. 



PINK EGG SALAD 

Boil a sufficient number of eggs. Place them in 
pickled beet vinegar until they are the desired color. 
Then arrange the eggs in the center of salad plate 
on crisp lettuce or cress. Surround with a ring of 
diced beets and sliced olives. 

91 



EGG BALL SALAD 

Remove the yolks of hard-boiled eggs ; cut in two 
lengthwise. Make a paste of the yolks, mixing with 
pounded sardines and a little cream. Season with 
salt and pepper. Shape into balls. Shred the whites 
and lay them upon lettuce. Drop the egg balls in 
the center and pour French dressing over all. The 
whites may be marinated in French dressing. 



BACON EGG SALAD 

Fry bacon until crisp. Then mince it. Mix with 
yolks of hard-boiled eggs into a paste, adding a 
little cream or butter. Shape into balls. Pour 
French dressing over and chill. When ready to 
serve, roll the balls in minced parsley. The egg 
whites may be shredded finely and used as a bed 
to lay the yolk balls on. Marinate the whites in 
French dressing. 

DEVILED EGG SALAD 

Mix a half pound of cream cheese with the yolks 
of six hard-boiled eggs. Add a few chopped capers, 
a little mustard, and salt and pepper to taste. Stuff 
the white shells with this mixture and place upon 
cress or lettuce, pouring French dressing over all. 



SIMPLE EGG SALAD 

Chop hard-boiled eggs and place upon lettuce 
leaves that have been dipped in French dressing. 
Serve with a boiled dressing. 

92 



SPANISH EGG SALAD 

In cooking eggs for salads, remember to put them 
in cold water as soon as they are removed from the 
saucepan in which they have been cooked; other- 
wise the outer part of the yolk will be dark. 

Cut hard-boiled eggs in halves and place them at 
intervals on crisp lettuce in between stuffed olives 
and a few tomatoes cut into quarters. 

EGG AND PEPPER SALAD 

Place crisp lettuce , leaves upon salad plates. 
Sprinkle with chopped green pepper. Then chop 
two hard-boiled eggs for each person to be served. 
Lay these over the peppers and serve with French 
dressing. 



Nuts are too heavy food for a salad unless used for the substan- 
tial part of the meal. 



Nut Salads 



WALNUT AND ALMOND SALAD 

Shred an equal amount of walnuts and almonds 
that have been blanched, adding one-half the quan- 
tity shredded or broken pecans. Cream mayonnaise. 



ALMOND AND OLIVE SALAD 

One cup blanched almonds. Shred them and add 
one cup of finely cut celery and one dozen large 
olives sliced. Mix and chill. Mayonnaise. 

PEANUT SALADS 

I. Shell one pound of roasted peanuts. Halve the 
nuts and pile them on crisp cress. Marinate in 
French dressing. 

II. Soak two cups of peanuts in olive oil for an 
hour. Drain, and add two cups finely cut celery. 
Chop fine one dozen large olives and a few pimen- 
tos. Toss in mayonnaise and serve very cold. 

III. Grind peanuts and mix the paste with may- 
onnaise. Serve upon lettuce or upon thin slices of 
tomato with more mayonnaise on top. 

94 



NUT JELLY SALAD 

Prepare a gelatin jelly of any desired flavor ac- 
cording to the directions on the package, and pour 
into molds. When it is stiff enough to stand, sprin- 
kle thickly with nut meats. Garnish with squares 
of currant jelly. 

NUT AND BREAD SALAD 

One cup walnut meats, one-half cup pecan meats, 
one cup of bread crumbs. Mix the bread crumbs 
with one-half cup of sweet cream. Have the nuts 
well salted. Mix all the ingredients and serve with 
French dressing. 

CHESTNUT SALAD 

Chop sweet peppers very fine. Mix a cream cheese 
with a little sweet cream and add any desired 
amount of the chopped peppers. After dividing 
into small pieces, shape them to imitate open chest- 
nut burrs and arrange upon lettuce. Then place 
chestnuts that have been boiled until tender into 
the cheese burrs. The cheese should be rolled in 
cracker dust that has been browned a little. Mar- 
inate in French dressing and serve with mayon- 
naise. 

BRAZIL NUT SALAD 
Shred celery. Shred Brazil nuts. Cream dressing. 

95 



Salads are growing more popular each day. 



Cheese Salads 



CHEESE AND TOMATO SALAD 

Slice ripe tomatoes thinly and sprinkle with 
grated cheese. Serve with French dressing. 

CHEESE AND OLIVE SALAD 

Moisten Neufchatel cheese with a little cream. 
Add chopped olives and shape into balls. Season 
with a little mustard if liked. Pour French dress- 
ing over and garnish with diced pickled or boiled 
beets. 

CHEESE AND PEPPER SALAD 

Allow one minced pepper to each Neufchatel 
cheese. Moisten with a little cream. Shape into 
balls. Pour French dressing over and chill thor- 
oughly. Cream cheese may be used. 

,•< ,< 

CHEESE AND VEGETABLE SALAD 

Beat a cream cheese with cream until soft. Chop 
cold boiled beets very fine and add an equal amount 
of minced canned peas. Add any desired amount of 
this mixture to the cheese and shape into dainty 
balls or flat cakes. Serve on cress with mayonnaise, 
adding a few minced olives to the dressing. 



SPRING SALADS; 

I. Shape cottage cheese into dainty balls. Dice 
and fry a little bacon. Chill. Then place the cheese 
balls on dandelion greens and sprinkle the bacon 
over. Pour over all a dressing made of strained 
bacon fat, salt, vinegar, and pepper to taste. 

II. Two cups of cottage cheese, half cup finely 
chopped or ground peanuts, teaspoon onion juice or 
grated onion, salt to taste, and a dash of paprika. 
Serve upon cress with French dressing after shap- 
ing into dainty balls. 

III. Three-fourths cup cold boiled spinach, one 
cup of cream cheese, and yolks of four hard-boiled 
eggs. Mix these into a smooth paste and shape 
into dainty balls. Chill and serve on a bed of 
shredded cabbage, lettuce, or cress, with French 
dressing. 

BIRD'S NEST SALAD 

I. Mold cream cheese into egg shapes. Fleck 
with paprika. Serve in lettuce cups with French 
dressing. 

II. Add a little green coloring to cream cheese. 
Either spinach or parsley finely minced will answer 
for this purpose. Color just a very delicate green. 
Mold into egg shapes and fleck with either black 
or red pepper. Place upon shredded lettuce, five 
in a nest. 

III. Make nests of cooked spinach and pour 
French dressing over. Take Neufchatel cheese and 
mold into egg shapes. Fleck with paprika. In the 
spinach nest place shredded cabbage. Then place 
the cheese eggs upon this. Serve with French 
dressing. 

9T 



CHEESE AND BAR-LE-DUC JELLY SALAD 

Small balls of cream cheese. Add a little olive oil 
if necessary to make the balls. Cover top with 
Bar-le-Duc jelly. Currant may be substituted. 
French dressing. Pounded almonds may also be 
added to the cheese. 

CHEESE AND FRUIT SALAD 

Five dates, three figs, one-half cup nut meats 
chopped, one cup cream cheese, teaspoon lemon 
juice, pinch of salt. Mix to a paste and form into 
balls. Serve four to each person with cream may- 
onnaise for luncheon, otherwise French dressing. 



98 



Salads at any time of the year are refreshing and stimulating. 



Jellied Salads 



Molded salads have a beauty of line as well as 
bright color in their depth of shadow, and a sug- 
gestion of richness that gives a satisfying charm 
to them at any season ; but in the warm season they 
are particularly attractive. Salad jellies are not 
only dainty to serve, both as a salad and for dec- 
orating salads, but they are much to be desired from 
an economic standpoint. They furnish an excel- 
lent and attractive way to utilize all sorts of left- 
overs that otherwise would be thrown away. May- 
onnaise may be served with any jellied salad. 

CHEESE JELLY SALAD 

Dissolve one ounce of gelatin in a little cold 
water. Add one-half pint of heavy cream, one cup 
of grated cheese, twenty-four olives cut in rings, 
one-fourth teaspoon each of celery salt, cayenne 
pepper, dry mustard and salt, chopped pimento, and 
one-half cup chopped nuts. When this begins to 
solidify, stir well so that none of the ingredients 
will be settled in the bottom. Pour into molds and 
serve with French cream dressing. 



BEET JELLY SALAD 

Slice cooked beets. Place in a mold. Dissolve 
one and one-half tablespoons gelatin. Then add two 
whole olives, two allspice, and two crushed bay 
leaves, one teaspoon salt, one-fourth cup sugar, one- 
half cup vinegar. Cook five minutes and strain. 
Pour this over the beets and let harden. Boiled 
dressing. 

TOMATO JELLY SALADS 

I. Two cups tomato pulp, one clove of garlic, one 
slice of onion, one bay leaf, and two cloves. Boil 
fifteen minutes. Then strain. Soak one-half box 
of gelatin in one-half cup cold water. When soft 
add one-half cup of hot stock or a cup of beef 
extract. Stir until dissolved. Then add the strained 
tomato juice, four large olives sliced, and the rings 
of hard-boiled eggs. Turn into individual molds 
and chill. Serve with mayonnaise. Garnish with 
strips of green pepper. A little shredded celery may 
also be added. 

II. Soak one-half package of gelatin in one- 
fourth cup cold water. Add one and one-half cups 
hot strained tomato juice, the juice of two lemons, 
four tablespoons sugar, one-eighth teaspoon salt, 
and a little onion juice. Moisten an aluminum bak- 
ing pan with olive oil and pour this mixture in an 
inch thick. When thoroughly chilled, cut into cubes 
and serve with mayonnaise. Garnish with shredded 
green pepper. 

100 



QUICK TOMATO JELLY SALAD 

I. Dissolve one-fourth cup gelatin in one-fourth 
cup cold water. Add one-half cup boiling water and 
one cup of hot chili sauce. Serve with French or 
mayonnaise dressing. 

n. Soak one-half box of gelatin in one-half cup 
water. When dissolved, add two cups hot strained 
tomato juice and one cup of water, adding salt pep- 
per, vmegar, and minced onion to taste. One cu- 
cumber pickle may be added or chopped olives 
Green peas will garnish tomato jelly salads nicely. 

POTATO AND TOMATO JELLY SALAD 

Two medium-sized potatoes, boiled and diced, 
one-half cup peas, one cup of button mushrooms, 
and one-half cup of celery hearts chopped very fine. 
5>erve this m a ring of molded tomato jelly. 

•i» S 

RED AND GREEN JELLY SALAD 
Prepare a tomato and cucumber jelly. Moisten 
a mold with olive oil and cover the bottom with 
half tomato and half cucumber jelly. When this 
>s set, add a mixture of f.nely chopped tomatoes and 
cucumbers masked in mayonnaise. Have the mix 

la"verrf'll,fHn"''^/"'* ''''!'^''- ^^en add another 
layer of gdatm and so contmue until all the material 

.s used. The two jellies may be mixed before pour- 
mg mto the mold, if preferred. 



101 



RED AND GOLD JELLY SALAD 
Dissolve a chicken or beef bouillon cube in a pint 
of boiling water, and add two tablespoons of gel- 
atin. Pour a little into a mold moistened with olive 
oil. When set, add one cup of chopped pecan meats 
and one can of pimentos finely shredded, and one 
cup of seeded white grapes. When a square mold 
is used, serve in slices. Cream mayonnaise or 
cream French dressing may be used. 

CHILDREN'S SALADS 

March Hare Salad 
Prepare a chicken jelly. Hare molds may be 
procured at house-furnishing stores. These are 
moistened and the jelly poured in. Mayonnaise. 

Egyptian Salad 
Cut chicken jelly with a dromedary cookie cutter. 
Serve with French or mayonnaise dressing without 
mustard. 

CELERY AND TOMATO JELLY SALAD 
Two cups strained tomato juice, one tablespoon 
onion juice, one-eighth teaspoon celery seed, and 
one stalk of celery chopped very fine. Let this mix- 
ture boil for one minute. Then remove the celery. 
Soak one-half package gelatin in one-half cup cold 
water. Then boil for one minute. Strain the to- 
mato juice again, adding the juice of a lemon. Add 
this to the gelatin, and when it begins to thicken 
stir in one-half cup of finely shredded celery. Turn 
into molds and serve with mayonnaise, garnish with 
celery. 

102 



ASPARAGUS SALAD IN TOMATO JELLY 
Soak one-fourth package gelatin in one-fourth cup 
cold water for ten minutes. Take two cups tomato 
pulp, one teaspoon sugar, teaspoon chopped nrw^.i-,, 
one bay leaf, and a teaspoon chopped parsley. 
Season with salt and pepper. Simmer fifteen min- 
utes and strain. Line molds with asparagus tips. 
Add the tomato juice to the gelatin, and when it 
begins to thicken pour over the asparagus tips and 
chill. 

CHICKEN JELLY SALAD 
Use one-half package of gelatin. Soak in one- 
half cup cold water. Then add one cup of boiling 
water and two cups of chicken broth. When this 
begins to thicken add broken nut meats. Turn into 
molds and serve with mayonnaise. 

CHICKEN SALAD IN TOMATO JELLY 
Prepare a tomato jelly. Turn into border molds. 
When ready to serve, turn upon lettuce. Fill the 
centers with chicken salad, and serve with mayon- 
naise. 

SHRIMP SALAD IN TOMATO JELLY 

Prepare a tomato aspic. When this begins to 
thicken, stir in lightly an equal amount of shrimp 
broken in small pieces, and diced cucumbers that 
have been well drained and chilled. Turn into 
molds and serve with mayonnaise. 

This may be varied by using peas and cucumbers 
and chicken jelly instead of tomato. Or with using 
celery, cut fine, and pecan nut meats. 

103 



CUCUMBER JELLY SALAD 

Chop cucumbers fine. Season to taste with pep- 
per, salt, and vinegar. Save all the juice. Soak 
one-half package gelatin in one-half cup cold water 
for ten minutes. When dissolved, add two cups of 
cucumber pulp. Turn into border molds, and when 
ready to serve place a fish salad in the center. 
Mayonnaise. 

CHERRY AND PICKLE JELLY SALAD 

Cut olives into rings, pickles into strips, and 
oranges into fine bits. Pour dissolved gelatin over 
this. 

NEW ENGLAND JELLY SALAD 

Cube cooked sweetbreads, add as many asparagus 
tips as liked, cut into bits, and mask the two in 
mayonnaise. Pour dissolved gelatin over and serve 
with mayonnaise. For luncheon or Sunday-night 
supper. 

DATE JELLY SALAD 

One pound of dates. Pit the dates. Pour hot 
water over for a minute. Then chill and fill cavity 
with nut meats. Into a mold pour a thin layer of 
orange jelly. Cover this with the dates and finally 
with strawberry jelly. Cream fruit dressing. 

104 



FIG JELLY SALAD 

Soak half box of gelatin in a cup of cold water. 
Then mix in one-fourth cup stoned dates, four or 
five figs sliced, one-fourth cup raisins, one orange 
rind grated, pulp of one orange, and six nut meats 
cut fine. Then add one and one-half cups of water. 
Let cool and chill. Cream dressing. 

ORANGE JELLY SALADS 

I. Soak one-half package gelatin in one-half cup 
cold water. Then add one cup boiling water, the 
juice of one lemon, and two cups of orange juice. 
Serve in orange cups or baskets with cream dress- 
ing. 

II. Make an orange jelly as directed above. 
When thoroughly set and chilled, cut into cubes 
and mask in cream mayonnaise. Serve in orange 
cups or baskets. 

Sugar may be added to the jelly and dressing for 
both salads if liked. 

III. Soak two tablespoons gelatin in a cup of 
cold water for ten minutes. Peel six oranges. Mince 
the orange pulp, draining the juice. Add a cup of 
sugar to the gelatirt, then two cups of boiling water. 
Place this over the fire and let it boil one minute. 
Remove from stove, add the orange pulp, and the 
juice of two medium-sized lemons. Moisten indi- 
vidual molds with olive oil and turn the mixture 
into them. Set aside to cool, and then chill. 

105 



GRAPEFRUIT JELLY SALAD 

Half package of gelatin soaked. Pulp of three 
grapefruit, one lemon. Sweeten to taste, and add 
one-fourth can pimentos. Make a liquid mixture of 
the fruit juices. Heat to boiling point, adding a 
little water. Cool and pour over the fruit pulp. 
When stiff unmold and serve with cream dressing. 
Enough water is added to the fruit juice and gelatin 
to make a quart. 

CHERRY-DATE JELLY SALAD 

Two cups cherry juice, juice of one lemon. Sweet- 
en to taste. Dissolve two tablespoons of gelatin in 
cold water. Have the fruit juice hot, also add one 
cup hot water and one cup of stoned dates. Pour 
into mold. Decorate with cherries, lemons. French 
dressing. 

STRAWBERRY JELLY 

Add one-half package of gelatin to one pint of 
hot strawberry juice, and pulp sweetened to taste, 
to which the juice of one lemon has been added. 
Then prepare an orange jelly. As soon as each 
jelly is prepared, pour a little in sherbet glasses 
using the green jelly first, then the strawberry, and 
lastly the orange. Chill thoroughly and serve with 
cream mayonnaise. Decorate with yellow and pink 
rose petals. 

106 



CHERRY JELLY SALAD 

One pint or two cups of cherries and juice either 
fresh or canned sugar to sweeten and the juice of 
one lemon. Have cherries and juice hot enough to 
dissolve one-half package gelatin. When cool pour 
into molds in layers, alternating cherries with the 
jelly if desired. If considerable pulp is used, more 
cherries will not be needed. 

A lemon jelly may be used, pouring a layer of it 
into the mold and then a layer of drained and chilled 
cherries. 

LEMON JELLY SALAD 

Soak one-half package gelatin in half a cup water 
(cold). Then add one cup of boiling water, two 
cups lemon juice, sweetened to taste. Turn into 
molds and chill. The grated rind of a lemon may be 
added to the lemon juice two hours before using, 
then strained. 

GRAPE JELLY SALAD 

Use one-half package of gelatin to one pint of 
grape juice and pulp, adding the juice of one lemon 
and sugar to taste and one cup of hot water. 

APRICOT JELLY SALAD 

This is prepared the same as the above salad, sub- 
stituting fresh peeled and crushed apricots and their 
juice for the pineapple. Decorate with raspberries, 
using their juice in the dressing. The jelly may be 
flavored with apricot or peach brandy. 

107 



PINEAPPLE JELLY SALAD 
Add two cups of pineapple and juice to one-half 
package dissolved gelatin. Then add one-half cup 
hot water. Sweeten to taste, adding a little lemon 
juice. Stir well and pour into molds, adding a few 
maraschino or preserved cherries. French dressing. 

ROSE JELLY SALAD 
Rose molds are moistened with olive oil and a 
strawberry jelly is poured in. An orange jelly is 
prepared for the centers and added when serving. 
Add a little rose water to the whipped cream used 
in the cream dressing which is served with this 
salad. 

.< J* 

LILY JELLY SALAD 
Prepare an ivory jelly by dissolving one-half pack- 
age of gelatin in half cup cold water. Add this to 
two cups of hot milk and one cup of sugar. Add a 
little rose water for flavoring and a few grains of 
salt. Have lily molds moistened with olive oil and 
pour the jelly in. Set aside to cool and then place 
in the refrigerator to thoroughly chill. Serve with 
white mayonnaise. Decorate with lily leaves or 
leaves that resemble the lily leaf. 

AVERAGE FUEL VALUE OF FRUITS 

Calories per Pound 

Apples 300 Muskmellons 175 Strawberries 170 

Apricots 265 Oranges 230 Watermelons 130 

Bananas 440 Olives 390 DRIED FRUITS 

Cherries 335 Peaches 180 Apples 1,250 

Cranberries 220 Pears 160 Apricots 1,275 

Currants 215 Persimmons 635 Dates 1,595 

Figs 400 Pineapples 190 Figs 1,505 

Grapes 460 Plums 395 Raisins 1,595 

Huckleberries 325 Prunes 360 Prunes 1,390 

Lemons 200 Raspberries 245 

108 



Salads make good picnic dishes. 



Fruit Salads 



The fruit salad is modern, and it is only a real 
salad when it is served with a true salad dressing. 
Be sure to have fruit salads well drained. Fruit 
salads should be prepared two hours before serving. 

CHERRY SALADS 

I. Stone large, sweet cherries, and insert a 
blanched peanut in the seed cavity. Serve with a 
cream dressing to which ground or chopped peanuts 
have been added. Garnish with unstemmed cher- 
ries. 

II. Wash two cups ripe, dark red cherries. Re- 
move the seeds and fill the seed cavity with chopped 
nut meats. Pour over them a dressing made of 
equal parts of cherry and lemon juice. Sugar may 
be used to sweeten dressing if liked. 

III. One pint of large canned cherries, blanched 
and shredded almonds. Stone the cherries without 
breaking them too much; then mix them with the 
almonds and dressing. Arrange the lettuce around 
the edge of the salad plates and place the salad in 
the center. A delicious dressing for this salad is 
made of four tablespoons of olive oil, one tablespoon 
lemon juice, one teaspoon sherry wine, a little sugar, 
salt and pepper. 



109 



IV. Arrange drained canned cherries, glace cher- 
ries, or fresh cherries when in season, in the center 
of salad plates. Surround with slices of oranges. 
Serve with French dressing. 

V. Stuff large cherries with filberts, hazel nuts, 
or a mixture of chopped nut meats. Almonds may 
be used. 

VI. Chill unstemmed cherries. Place upon 
crisped lettuce. Serve with a tablespoon of cream 
dressing on the side. The cherries are lifted by the 
stem and dipped in the dressing as eaten. 

VII. Serve stoned cherries in orange cups. Re- 
move the pulp after cutting the oranges in halves, 
and strain the juice. Chill the cherries thoroughly. 
Make a dressing with equal parts of lemon, orange 
juice, and oil, adding a pinch of salt. 

VIII. Cut marshmallows in quarters and add 
one-fourth cup of drained canned cherries or fresh 
stoned cherries. Sprinkle generously with chopped 
nut meats. Pour over a little French dressing made 
with lemon and cherry juice, and chill. Serve with 
cream French dressing. Decorate with frosted mint 
leaves. 

IX. Place stoned cherries, either fresh or canned, 
upon lettuce in the center. Surround with a circle 
of sliced bananas and finely cut pineapple. French 
dressing is used, a little paprika may be added if 
liked. Rose water may be used to flavor dressing. 

BLACK CHERRY SALAD 

Stone and stuff with seeded raisins or almonds. 
Cream fruit dressing. 

110 



ORANGE SALADS 

I. Place slices of orange upon crisp cress. Use 
sherry in French dressing instead of vinegar. Serve 
very cold. 

II. Peel sour oranges, cut in slices, sprinkle with 
pecan or walnut meats, chopped. Serve with French 
dressing made with lemon juice. An appropriate 
salad for fowl or game. 

III. Cut three large oranges into small pieces. 
Cover with fresh cocoanut cut into cubes. Sprinkle 
with chopped or broken nut meats and French dress- 
ing. Chill and serve with cream French dressing. 
Decorate with cherries. 

IV. Wash the oranges and dry thoroughly, al- 
lowing one orange for each person to be served. 
Cut a slice from each orange, leaving about two- 
thirds of the orange. Remove the pulp and cut it up 
fine. Shred half the amount of tender celery. Mix 
and add one teaspoon of cooked or canned peas, one 
teaspoon diced, boiled, or pickled beets, and a tea- 
spoon chopped nut meats. Toss this mixture in 
cream and fill the orange cups. 

V. Pare, core, and slice sound apples. Slice an 
equal amount of sweet oranges. Place alternate 
layers of oranges and apples upon lettuce and pour 
over a dressing made of equal parts of lemon and 
maraschino. 

VI. Pulp of four oranges, two bananas in dice, 
and one cup quartered marshmallows. Cream dress- 
ing. 

VII. Pulp of two oranges, pulp of one lemon, 
add canned cherries or red raspberries. Have all 
fruits well drained. Sweet dressing. 

Ill 



VIII. Cut large oranges in halves. Mince the 
pulp saving the juice. Add to each half cup of 
minced orange pulp one teaspoon of finely chopped 
mint. Serve V with French dressing, using equal 
parts of lemon, orange juice, and sherry wine. Dec- 
orate with mint leaves, either fresh or crystallized. 

TANGERINE SALAD 

Peel and quarter tangerines. Pour over them a 
little sherry wine, adding sugar to taste. Serve with 
French dressing, omitting pepper. Serve with fowl 
or game. 

PINEAPPLE SALADS 

I. Place a slice of canned or fresh pineapple on 
lettuce leaves. Fill the center of the canned pine- 
apple with cream cheese mixed with a little chopped 
pimento. Sprinkle with celery salt. French dress- 
ing. Roquefort may be used if liked. 

II. Drain and cut up fine one can of pineapple. 
Shred tender lettuce. Use one-fourth as much of 
the lettuce as pineapple. Decorate the top with 
cherries and broken nut meats. Chill and marinate 
in French dressing. 

III. Sprinkle pineapple that has been cut up 
finely, with nutmeg and sugar. Pour French dress- 
ing over and chill. Place a pimento cheese ball in 
the center of the salad. Pimento cheese is made by 
pounding fine half a can of pimentos and mixing 
with two cakes of cream cheese. 

112 



IV. One cup shredded pineapple, one-half cup 
finely cut tender celery, one teaspoon shredded red 
pepper. Mix and add one tablespoon broken nut 
meats. 

V. Lay shredded pieces of pineapple on crisp 
lettuce. Sprinkle with grated cheese. Nuts may 
be added to dressing. Sliced stuffed olives may be 
used to garnish pineapple salads. 

VI. Mix two cups of shredded pineapple and one 
cup finely cut celery. 

VII. Mix equal parts of shredded pineapple, 
bananas cut in small pieces, and sections of tanger- 
ines. Pour French dressing over all and a dash of 
paprika. Marinate two hours. 

VIII. Shred one cup of canned pineapple or fresh 
pineapple very fine and drain. .Cut up celery very 
fine. Use one cup celery to each cup of pineapple 
used. Sprinkle with lemon juice after mixing, add- 
ing one third cup of blanched peanuts ground or 
chopped. 

IX. Dissolve two tablespoons of gelatin in one 
and one-fourth cups hot pineapple juice. Cool and 
add juice of one lemon and one cup of white grapes 
that have been seeded and skinned. Then add one 
can of shredded pineapple pulp. Drain well. Mix 
all the ingredients and pour into molds. 

X. Place a slice of pineapple on plate. On this 
lay a half peach, hollow side down, in the center. 
Orange dressing. 

..^ ..< 

PINEAPPLE AND RAISIN SALAD 
Two cups shredded pineapple, one cup of seeded 
raisins. ' Place upon shredded lettuce. French dress- 
ing with lemon juice. 

113 



RAISIN SALAD 

Boil one cup of raisins fifteen minutes after soak- 
ing them a couple of hours. Cool and drain. Add 
one-half the quantity of shredded tender celery and 
the same amount of diced apples as celery. Sprinkle 
with lemon juice. Add two tablespoons chopped 
lemon peel. 

PINEAPPLE AND DATE SALADS 

Stone dates, and place in a circle over a round of 
pineapple. French dressing with pineapple juice. 

PINEAPPLE AND FIG SALAD 

Over slices of pineapple lay a circle of stewed or 
fresh figs. Or chop the dates with Brazil nuts and 
a few brandied cherries. Cream dressing. 

PATRIOTIC PINEAPPLE SALADS 

I. Lay pineapple pulp or slices in huckleberry 
juice flavored with lemon. When ready to serve, 
add quartered marshmallows and surround with red 
currants or any red berry in season. 

II. Lay pineapple in cherry juice. Cover the top 
when serving with tender celery hearts; or, if not 
obtainable in July, finely shredded cabbage, if white 
and tender, can be used, first pouring hot water 
over for a minute, then chilling. Decorate with a 
blue flower or blueberries. Boiled cream dressing 
is served in a separate dish. 

114 



GRAPEFRUIT SALADS 

I. Spoon out the pulp of one grapefruit. If 
large, this is sufficient for two. Serve with French 
dressing. A very cooling and appetizing salad for 
a heavy dinner. 

II. Pulp of one grapefruit and the pulp of two 
oranges ; the juice of both fruits may be used in the 
French dressing served with this salad. 

III. Serve grapefruit pulp marinated in French 
dressing in grapefruit cups. Cover top with red 
gelatine. Cream dressing. Pineapple or orange 
dressing may be used also. 

IV. Two cups grapefruit pulp and one cup finely 
shredded celery. Nut meats may be added. Serve 
in pepper shells, after marinating in French dress- 
ing. 

V. Mix red currants with grapefruit pulp. 
French dressing. 

VI. Grapefruit pulp. Marinate in French dress- 
ing. When serving, pour over lemon juice and 
sherry wine. 

VII. Sweeten grapefruit pulp. ■ Add a little 
shredded pineapple, and tart apple cut fine, soaking 
the apples in lemon juice before adding. A little 
sherry may be added. When in season, decorate 
top with mashed strawberries or quartered large 
strawberries. 

VIII. Shred grapefruit with a silver fork. Place 
a layer of it over thin slices of tomatoes. Pour 
French dressing over, using lemon juice. Decorate 
with olives or green or red pepper. 

115 



IX. Combine equal parts of shredded grapefruit 
and shredded peaches or peaches cut in strips. 
Place upon cress. Cream dressing. 

X. Take out the sections, being careful to re- 
move all the white, bitter skins. To one cup of 
grapefruit, after it is thus prepared, add one-half 
cup of nut meats broken or chopped. Serve in 
grapefruit cups or baskets with French dressing 
made with lemon juice. 

XI. Cut one grapefruit and two oranges in sec- 
tions and free from seeds and membrane. To this 
add one cup of celery cubes. Break up one-third 
cup walnut meats. Mix and arrange upon crisp 
lettuce. 

Maraschino may be poured over plain grapefruit 
salads. 

WATERMELON SALADS 

I. After cutting watermelon into cubes or pyra- 
mids, sprinkle with a little cinnamon or nutmeg. 
Pour a little orange juice over and chill. Drain well 
and serve with cream French dressing. 

II. Remove the seeds and cut into cubes. Pour 
over a dressing made with sherry wine. After drain- 
ing the watermelon, sprinkle with a little salt or 
sugar before adding the dressing. 

III. Mix cubes of watermelon with an equal 
amount of diced apples. Marinate in French dress- 
ing made with sherry wine or cherry juice. Sprin- 
kle with sugar and a dash of cinnamon or a grating 
of nutmeg. This salad may be used as a patriotic 
salad by garnishing with huckleberries or blue 
plums stoned or cut in halves. Use the small plums. 

116 



Watermelon may also be served with an equal 
quantity of chopped tomatoes. Drain both well and 
have them thoroughly chilled. 

IV. Use an equal amount of watermelon and 
canteloupe pulp cut into cubes. Use a firm canta- 
loupe. Drain both well after chilling and serve with 
plain French dressing or add raspberry vinegar, 

V. Place cubes of peaches in the center of salad 
plates. Surround with cubes of watermelon. Chill 
and drain well. Serve with French dressing, using 
equal parts of lemon juice and maraschino. 

CANTELOUPE SALADS 
I. Chop canteloupe pulp and add an equal 
amount of chopped tomatoes. Sugar and salt may 
be sprinkled over if liked. Marinate in French 
dressing. Serve very cold and well drained. 

XL Equal quantity of canteloupe cubes and 
peaches cut in cubes. Decorate with cherries. 

III. Take as many iced canteloupes as you need 
and cut the pulp into inch squares. Pour over these 
French dressing and chill. Place back into sheUs. 
Garnish with halved fresh or maraschino cherries. 

IV. Dice canteloupe pulp and mix with an equal 
amount of diced bananas. Pour lemon juice over- 
French dressing or a sweet dressing when used as 
a dessert. 

V. Dice fresh cocoanut and mix with the same* 
amount of diced canteloupe pulp. Serve with French 
dressing using either raspberry vinegar or rasp>- 
berry juice. 

117 



VI. Cut the pulp into cones or pyramids and 
serve with raspberry mayonnaise. Decorate with 
dark nasturtium blossoms. 

VII. Cut canteloupe pulp into balls with a 
French ball cutter. Arrange upon lettuce and sprin- 
kle with sugar. Use equal parts lemon juice and 
maraschino in the French dressing and marinate 
the salad in it. 

VIII. Cover one cup of canteloupe cubes with 
French dressing and chill. At serving time drain 
and place upon grape leaves. Put a whole red 
raspberry between each cube. Pour over a cream 
dressing and put a ring of the berries around the 
edge. 

APRICOT SALADS 

I. Pare, stone, and halve perfect apricots. Chill 
and serve on white lettuce hearts with French dress- 
ing. They may be served with a French dressing 
made of equal parts of apricot juice and maraschino. 

II. Halve perfect apricots and fill the seed cav- 
ities with a mixture of cream cheese and pecan nut 
meats. 

III. Chop apricots and sprinkle with half their 
quantity shredded almonds or other nut meats. 
Raspberry juice is added to the French dressing 
used. 

IV. Halve and stone perfect apricots. Chop 
pecan or almond nut meats fine and add an equal 
quantity of raspberry jam or crushed fresh red 
raspberries. Fill the cavities with this mixture and 
marinate in French dressing. Serve in sherbet 

118 



glasses on salad plates. Garnish plate with yellow 
pansies having purple centers or with entire purple 
pansies, either fresh or candied. Place the flowers 
upon small fern leaves. Serve with cream mayon- 
naise. 

V. Stufif the seed cavity of halved apricots with 
quartered maraschino cherries and chopped nut 
meats. French dressing may be used, adding orange 
or apricot juice or apricot brandy. Decorate with 
pansies. All apricot salads may be decorated with 
pansies. 

APRICOT AND PLUM SALAD 
Slice an equal quantity of apricots and plums, 
after paring them. Marinate in French dressing 
and serve with cream fruit dressing. 

APRICOT AND PRUNE SALAD 
Stew one cup of prunes and the same quantity 
of dried apricots, changing the water three times. 
Then cover again with cold water and add a cup of 
sugar. When cool, stone the prunes. Mix in a little 
French dressing after cutting up both the prunes 
and apricots. Sprinkle with nut meats and serve 
with a cream dressing. 

STRAWBERRY SALADS 
I. Place romaine leaves upon salad plates. Put 
large, hulled strawberries on this and pour over a 
French dressing to which has been added one-half 
teaspoonful of finely chopped truffles and the same 
amount of pistachio nuts, finely chopped. 

119 



II. Hull and wash a pint of strawberries. Add 
a few stoned cherries. Cover with sugar and chill. 
When serving, sprinkle with cubes of fresh cocoa- 
nut. French cream dressing. 

III. Select tender lettuce hearts. Wash thor- 
oughly and crisp. Hull and wash the strawberries. 
Cover them with sugar and chill two hours. Place 
upon the lettuce and serve with a French dressing 
made of equal parts of strawberry and lemon juice, 
adding cream if liked. 

IV. Hull and wash strawberries. Stone an equal 
quantity of cherries. Cover with sugar and chill. 
Serve with French dressing made with equal parts 
of strawberry, lemon, and cherry juice. 

PEACH SALADS 

I. Pare, stone, and halve perfect peaches. Cut 
them in dice and add one-half the amount of fresh 
cocoanut cubes. Marinate in French dressing. Serve 
with French cream dressing and decorate with mar- 
aschino cherries. Unstemmed cherries may be used 
when in season. 

II. Prepare the peaches as directed above. Ar- 
range on lettuce and serve with any preferred dress- 
ing. Chopped nut meats may be added. 

III. Fill the seed cavities of halved pared 
peaches with pecan nut meats and maraschino cher- 
ries cut in quarters. Walnuts may be used instead 
of the pecans. Serve with any preferred dressing. 

120 



IV. Pare and cut peaches in halves, and pack 
into a casserole adding a half cup water to two cups 
of peaches, as well as a few bits of lemon peel and 
a clove. Cover the dish and bake slowly for two 
hours. Then chill and serve with fruit dressing. 

V. Select large Delaware peaches. Plunge into 
boiling water for a minute or two, then into iced 
water. The skins will then slip off easily. Cut the 
peaches in halves, remove the stones and chill. At 
serving time, melt one marshmallow for each peach. 
Insert this in the seed cavity and join the halved 
peaches with very small toothpicks. Cream dress- 
ing. 

VI. Pare and halve large peaches. Cover with 
very finely shredded cabbage. Boiled cream dress- 
ing. Have the cabbage of fine grain and white. 
Pour boiling water over for a minute. Then chill. 

VII. Cut peaches into cubes, add one-fifth the 
amount of diced bananas, and the same quantity of 
quartered marshmallows. Shredded almonds or 
popcorn may be used instead of marshmallows. 

VIII. One cup cooked peaches, one-half cup 
diced tart apples, and one-half cup of chopped pears. 
French dressing. 

IX. Cook Delaware' peaches in a thin sugar 
syrup. After paring and halving them, then lift out 
carefully and chill. French dressing is served, using 
orange and lemon juice. Pecan nut meats may be 
used. 

X. Let halves of peaches lay in cherry juice for 
an hour. Then use French dressing with cherry 
juice and crushed nut meats, or broken nut meats 
sprinkled over. 

121 



DRIED PEACH SALAD 

Simmer dried peaches until tender. Drain and 
chill. Cream a tablespoon of butter with three 
tablespoons cream cheese. Fill the centers of the 
peaches with this mixture. Nut meats may also be 
added. Serve with a dressing made with a table- 
spoon of vinegar, two tablespoons olive oil, and 
three tablespoons peach juice. 

PEACH SALAD IN ORANGE JELLY 

Prepare an orange jelly and pour into mold in a 
thin layer, adding sliced peaches, or peaches cut in 
strips, before adding another layer of gelatin. Cream 
dressing. 

FROZEN PEACH SALAD 

Dredge sliced peaches, or peach strips, with pow- 
dered sugar. To each pint of peaches add one cup 
of milk and the same amount of cream. Turn mix- 
ture into a mold or can and bury in crushed ice and 
salt, using two parts ice to one of rock salt. After 
six hours, unpack and serve with cream dressing. 
Peach brandy may be used to flavor. 

CRANBERRY SALADS 

I. Wash one quart of cranberries and cook until 
tender in two cupfuls of water. Then add two cups 
of sugar. Remove from fire. Press the juice through 
a sieve. Soak two tablespoons gelatin in one-half 

122 



cup cold water. Then add the hot cranberry juice 
and stir until it begins to thicken. Add any desired 
amount of finely cut celery and chopped nut meats. 
When cold cut in squares. Decorate top with pars- 
ley and celery tops. 

II. Cubes of cranberry jelly and diced tart ap- 
ples make a good salad. French dressing. 

III. Cook cranberries in a syrup of equal parts 
sugar and water. Then add one cup of finely cut 
celery to each cup of cranberries. Chill and arrange 
on lettuce. Sprinkle with nut meats and serve with 
French dressing made with cranberry juice. Heap 
the center with curled celery and whole cranberries. 
Olives cut into rings may also be used. When this 
salad is served as a dessert, cocoanut, shredded, 
may be used. 

IV — Cut the pulp of three oranges fine, also dice 
or cut two bananas and one-half cup of walnut 
meats. Cover the fruits with sugar. Over this pour 
one cup of cranberries that have been cooked and 
chilled. Use cranberry juice in the dressing. 

RASPBERRY SALADS 

I. Avoid washing the berries if possible. Cut 
them in halves and mix with an equal amount of 
diced bananas. Pour lemon juice over and chill. 
Place upon grape leaves if they are obtainable and 
serve with cream dressing. Dot with whole berries. 
Red raspberries are preferable to the black. 

123 



II. Remove the stalks from red currants and put 
one-third cup in the center of salad plate. Then 
cover or mix with one-half cup of red raspberries. 
Before using the currants cover them with pow- 
dered sugar. Serve with French dressing. 

III. One pint fresh mashed raspberries or one 
pint of preserved fruit or the same quantity of 
raspberry juice, the juice of two lemons, one cup 
sugar, one-half box gelatine, one-half cup cold 
water. Soak the gelatin in the cold water. When it 
has soaked ten minutes, add the hot water. When 
it begins to thicken, add the fruit or fruit juice and 
turn into molds. Serve with cream dressing and 
decorate with whole raspberries when in season. 



-,^ 



PEAR SALADS 

I. Use perfect fruit. Cut off a piece from the stem 
end. Peel carefully so as not to break the pears. 
Scoop out half the pulp with a small fruit spoon. 
Peel, seed, and cut up white grapes. Fill the cavity 
with these. Place each pear on crisp white lettuce. 
Serve with cream to which has been added one- 
fourth its quantity currant jelly. French dressing. 

II. Select large pears. Scoop out the centers 
after cutting in halves. Combine this portion with 
pecan nut meats and orange pulp cut very fine. Fill 
the hollows with this. Place each half pear on crisp 
lettuce. Make a dressing of an equal amount of 
orange juice and maraschino. Decorate with cher- 
ries, or quartered strawberries when in season. 

124 



III. Pare, cut in halves, and chill the pears. 
Serve on crisp lettuce with cream French dressing. 
Chopped or broken nut meats may be added. 

IV. After paring the fruit, cut into quarters. 
Sprinkle with a little cinnamon. Serve with French 
dressing made with equal parts of claret and lemon 
juice. 

V. Be careful not to break the stems off the 
pears for this salad. Pare them and place upon 
lettuce. Pour over French dressing made with 
maraschino. Decorate with pear leaves. 

VI. Leave the stems on the pears, peel, and mar- 
inate in French dressing. Use small pears. Break 
up cream cheese with a fork and sprinkle lettuce 
leaves with this. Pour French dressing over. Place 
the pears in the center and serve with cream dress- 
ing. 

VII. Peel and slice pears. Add one-half cup of 
chopped almonds to two cups of pears. Pour over 
this the juice of two lemons. Serve with French or 
cream dressing. 

VIII. Halve pears after paring them and mari- 
nate in French dressing made with fruit vinegar. 

IX. Scoop out the centers of ripe pears after 
paring them, and fill the cavities with a mixture of 
cream cheese, celery, and chopped nuts. An equal 
quantity of chopped peaches and pears, marinated in 
French dressing, and served with cream dressing 
make a very delectable salad. 



125 



BAKED PEAR SALAD 

Halve and peel pears. Place in a casserole; to 
each two cups of pears add one-half cup of water. 
Then add two cloves and bits of lemon rind. Cover 
carefully and bake slowly for five hours. Have 
thoroughly chilled, and serve with cream mayon- 
naise. Equal parts honey and water may be used 
instead of water. 

PLUM SALADS 

I. Pare, stone, and cut up plums, and mix with 
an equal amount of bananas cut in cubes. Peaches 
may be used instead of bananas. Cream French 
dressing. 

II. Fill the seed cavity of halved green gages, 
after paring them, with a mixture of cream cheese 
and nut meats. Use lemon juice in the French 
dressing if used. Otherwise use a sweet dressing. 
Decorate with currants. 

DATE SALADS 

I. Cut fresh cocoanut into cubes and combine 
with an equal quantity of stoned chopped dates. 
French dressing with lemon juice. 

II. Pour boiling water over stoned dates and 
let them boil a minute. Then drain and place in 
the oven for three or four minutes. When thor- 
oughly heated, cut in strips and serve with French 
dressing. Cream may be added. 

126 



III. Prepare the dates as directed above, chop 
them or cut in strips, then add one-half the amount 
chopped pecan, almond, or walnut meats. Sprinkle 
a tablespoon of grated lemon peel and a dash of 
ground cinnamon over each cup of dates used; also 
sprinkle with lemon juice. French cream dressing. 

IV. Mix an equal amount of chopped dates and 
diced bananas. Pour over a little lemon juice and 
serve with French dressing. 

V. Stuffed stoned dates with balls of cottage 
cheese to which chopped nut meats have been added. 
Cream French dressing. 

BANANA SALADS 

I. Chill the required number of bananas. Peel, 
slice thin, or cut in dice. Serve immediately on 
crisp lettuce. Use French dressing 'made with 
lemon juice. 

II. Peel and split the bananas in two lengthwise. 
Lay both parts on crisp lettuce. Dice tart apples. 
Place the desired amount on the bananas and serve 
at once with cream or plain mayonnaise. Put a 
candied cherry on top. French dressing may be 
used. 

III. Allow one banana for each person to be 
served. Peel them carefully so as not to break the 
skins. Cut a half-inch strip off the banana skins 
at the top. For three bananas chop one stalk of 
tender celery and one-fourth cup of nut meats very 
fine. Cut the bananas in dice, mix with the nuts 
and celery. Toss in mayonnaise. Fill the banana 
skins with this mixture and serve very cold. 

127 



IV. Chill bananas, peel, and dice. Mix with one- 
fourth the amount of maraschino cherries cut into 
quarters. Serve with French dressing made with 
lemon juice. 

V. Chill the bananas and cut up in dice. Add a 
few shredded pimentos. Serve with French dress- 
ing. 

VI. Cut bananas in four pieces lengthwise. 
Sprinkle with chopped or ground peanuts. Serve 
with plain or cream mayonnaise. 

VII. Cut bananas lengthwise. Carefully scoop 
out the centers. Fill with cream cheese and sprin- 
kle with chopped or broken nut meats. Serve with 
French dressing in which pineapple juice has been 
used or with- a cream mayonnaise adding a little 
rose water to the cream, which will give a delight- 
ful flavor. 

VIII. After skinning bananas, divide the skins 
in halves. Put in each shell a layer of shredded let- 
tuce, then a layer of pineapple. Then fill with sliced 
bananas turned edgewise. Marinate in French 
dressing, using lemon and pineapple juice. 

IX. Slice bananas and surround with large quar- 
tered strawberries. Cream dressing or French 
dressing with strawberry juice. 

X. Cover banana slices with blue grape pulp 
made by heating grapes, 'then squeezing pulp 
through sieve. Nuts may be added. French dress- 
ing. Banana salads may be served at luncheon or 
a light dinner. 



128 



VARIOUS BANANA SALADS 

Slice bananas very thinly and pour lemon juice 
over. Then cover with grated pineapple. Marinate 
in French dressing. Decorate with red berries. 

Bananas may be diced and mixed with equal quan- 
tity of red raspberries and marinated in French 
dressing. This should be made of equal parts rasp- 
berry and lemon juice. 

Chop bananas and peaches, sprinkle with nut 
meats. Cream fruit dressing. 

Peel and cut bananas in halves. Cover with 
French dressing. Then sprinkle with peanuts. Do 
not have the bananas too ripe. 

APPLE SALADS 

I. Mix one cup of diced tart apples with the 
same amount of shredded cabbage. Season with 
pepper and celery salt. 

II. Scoop out the centers of light green apples. 
Fill with a mixture of diced apples, celery cut very 
fine, and a teaspoon of crisp popcorn. Place upon 
grape leaves. When red apple cups are used, they 
may be served upon lettuce and garnished with 
nasturtiums. 

III. Pare and core firm sweet apples. Cut into 
slices one-fourth of an inch thick. Place upon let- 
tuce. Sprinkle with lemon juice and broken walnut 
meats. 

IV. Dice five medium-sized tart apples. Chop 
one-half pound of walnut meats. Mix, and serve 
with cream dressing. 

129 



V. Core and cut apples in halves and fill the 
cavities with cream cheese, a little crystallized gin- 
ger, orange or lemon peel, and grated or finely 
chopped nut meats. Pour a little strained honey 
over and marinate in French dressing. When serv- 
ing, add cream to French dressing. Each half apple 
is cut in five or six slices. In apple-blossom time, 
decorate with the blossoms, placing the salad upon 
bare plates. Crystallized rose petals may be used, 
or, in rose season, fresh roses. 

VI. Scoop out the centers of tart apples. Then 
pare them carefully and pour lemon juice over. Fill 
with a mixture of chopped celery hearts, cold boiled 
carrots, finely chopped apple and nut meats. Serve 
with cream French dressing. 

VII. Core a sufficient number of bright red ap- 
ples. Then cut in thin slices. Sprinkle each slice 
with cream cheese and chopped nut meats masked 
in cream dressing. Then place the slices one on top 
of the other and fill the centers with currant jelly. 

VIII. Pare and core tart apples. Slice and pour 
French dressing over. Mince an equal amount of 
celery and walnut or pecan nut meats. Spread this 
on the apple slices and pile one on top of the other 
When serving, place a ball of cream cheese in the 
center. 

IX. Pare, quarter, and core fine flavored apples. 
Then slice the quarters the short way. Cover with 
sugar and sprinkle lemon juice over at once. Cream 
dressing. 

130 



X. Take a French ball cutter and shape apples 
into small balls, after paring them. Roll the balls 
in cream fruit dressing, and then in minced nut 
meats. Make an incision with a toothpick and in- 
sert a small leaf or strips of green pepper to repre- 
sent leaves. Then serve dressing on the side. 



FIG SALADS 

I. Cut large, fresh figs in halves. Add one-half the 
quantity of broken nut meats. Pour lemon juice 
over and chill. French dressing. 

II. Slice cold boiled figs and mix with two-thirds 
the amount of chopped or broken almond, walnut or 
pecan nut meats. French dressing. 

III. Quarter the figs and cover with honey. Chill 
thoroughly and serve with honey dressing. Honey 
dressing may be served with any fig, pear, or apple 
salad. Grape juice may be used if French dressing 
is served. 

IV. Use cooking figs. Cook until tender. Wash 
raisins and boil them fifteen minutes. Drain well 
and chill. Use an equal amount of each fruit and 
one-fourth as many nut meats. Decorate with cher- 
ries. 

V. Chop fresh or cooked figs the size of peanuts 
when shelled. Lay an equal amount of peanuts in 
olive oil for thirty minutes or more. Then mix both 
in French dressing. Decorate with shredded pi- 
mento. 



STUFFED FIG SALADS 
Carefully split large figs on one side. Scoop out 
?iOine of the pulp and mix this with finely chopped 
or ground nut meats consisting of walnuts, pecans, 
and almonds. Then stuff the figs with this and 
sprinkle with a little French dressing or lemon juice. 
Decorate with sprays of red currants. 

II. Stuff large figs with maraschino cherries and 
chopped nut meats or with grape pulp, made by 
squeezing the grapes through collander, adding 
sugar to sweeten. Orange jelly is a good stuffing 
when marinated in French dressing before adding. 
Then pour French dressing over all. 

WALDORF SALADS 

1. One cup of diced tart apples. Cut up tender 
celery. Add one cup of the celery and one cup of 
walnut meats to the apples. Sprinkle two table- 
^oons orange juice and the grated rind of half an 
orange over. Then mask in mayonnaise. Serve in 
apple cups made by cutting off a piece at the top 
of the apples and scooping out the centers. Pour a 
little lemon juice inside the cups and chill for an 
iiour or more. At serving time, fill the cups with 
this mixture. Heap with the dressing and garnish 
^th a maraschino cherry. 

II. Pare and cut into dice, tart apples. Cut up 
feie the same amount of tender celery. Then add 
walnut meats. Serve with mayonnaise, omitting 
mustard. Cream may be added to the dressing. 

A tiny bit of green coloring may be added to 
dressing used for Waldorf salads. 

When Waldorf salad is served with a meat dinner, 
liorseradish may be sprinkled on the top. 

132 



PRUNE SALADS 

I. Use a good grade of prunes. Stew or steam 
until tender and cut up in small pieces. Shred one- 
third the amount of blanched almonds, pecans, or 
walnut meats. Mix and chill. Decorate with 
shredded green or red pepper. 

II. Marinate an equal amount of chopped prunes 
and shredded hazelnuts in French dressing. Heap 
with cream dressing when serving. 

III. Let twelve large prunes soften in water 
over night. Then bring slowly to a boil. Cool and 
drain. Remove the stones. Cover with the pulp of 
two oranges and one-half lemon. Sprinkle with 
nut meats. Cream dressing. 

t^ (^ 

STUFFED PRUNE SALAD 

After soaking over night twenty large prunes cook 
until tender, cool and stuff with a mixture of one cup 
Neufchatel cheese, one tablespoon peanut butter, 
one-half cup mayonnaise or French dressing. Add 
a little salt, and if the mixture is too dry add a little 
cream or milk. Form the mixture into balls before 
stuffing. 

GRAPE SALADS 
I. Mix an equal portion of chopped banana and 
pineapple. Sprinkle the top generously with seeded 
and skinned malaga grapes. Pour French dressing 
over and chill. 

133 



II. Remove seeds from four cups of blue grapes. 
Cut in halves and seed. Mix these with one cup 
of shredded blanched almonds or pecan nut meats. 
Mask in cream fruit dressing just before serving. 
Place upon grape leaves. 

III. Peel, seed, and cut white grapes in halves. 
Cut up an equal quantity of sour oranges in small 
pieces. Mix and chill. Add a few broken nut 
meats. French dressing. 

IV. One-half cup of chopped tart apples and one 
cup of white grapes that have been seeded and cut 
in halves. Add nut meats to French dressing and 
serve very cold. White grapes may be seeded and 
stuffed with nut meats and served with French 
dressing. 

V. Wash and seed Tokay grapes. Wash and 
slice persimmons in one-eighth-inch slices. Use two 
persimmons to each one-half pound of grapes. 
French dressing. 

VI. Soften cream cheese with a little olive oil, 
adding salt and pepper. Then add a little apple 
jelly and make into balls the size of hickory nuts. 
Wash grapes, skin and seed. Place upon plate, and 
lay the cheese balls in the center. 

ALLIGATOR PEAR SALADS 

I. Remove seeds and hard centers after paring 
and cutting the pears in halves. Then mash and 
put into a mold. Cream dressing. 

134 



II. Cut ripe alligator pears in halves lengthwise 
after paring them. Remove the hard centers. Scoop 
out some of the pulp. Mix this with finely cut 
grapefruit and mix with French dressing made with 
lime or lemon juice. When serving, pour the dress- 
ing over all. 

III. Cut three ripe alligator pears in halves 
lengthwise. Scoop out the centers. Dice small, 
yellow egg tomatoes and ripe red tomatoes. Drain 
and use an equal amount of each. Mix with French 
dressing. Then fill the hollows with this mixture. 
French dressing. 

IV. After paring alligator pears, cut them into 
quarters. Remove the seeds and hard centers. Then 
cut in slices and add three-fourths the amount of 
apples that have been first quartered, then sliced. 
Then add one-fourth the quantity of finely sliced 
cucumbers and a little shredded green pepper. 
Sprinkle with nut meats. 

V. Alligator pear slices with grapefruit and 
oranges is a splendid combination. French dress- 
ing. 

MIXED FRUIT SALADS 

I. Skin Malaga grapes. Cut in halves and seed. 
Add an equal amount of diced apple. Sprinkle with 
salt and lemon juice. Celery may be added. Cream 
dressing. 

II. Arrange alternate layers of shredded pine- 
apple, sliced bananas, and sliced oranges on crisp 
lettuce. Sprinkle each layer with powdered sugar. 
Serve with French dressing. 

135 



III. Remove skins and seeds from white grapes. 
Cut in halves. Add an equal quantity of shredded 
fresh or canned pineapple and celery cut fine. Mix 
with one-fourth the quantity Brazil nuts chopped 
fine. Sprinkle with lemon juice. In the center place 
three whole grapes. 

IV. Peel two oranges and remove the pulp from 
each section. Dice two bananas. Seed one-half 
pound of white grapes. Mix the fruits and add one- 
half cup broken nut meats. Arrange on a bed of 
lettuce. Serve with cream French dressing. 

V. Use an equal amount of different nut meats, 
chopped or broken, white grapes, peeled and seeded, 
shredded grapefruit, pineapple cut in cubes and 
finely cut celery. Cocoanut cubes may be added. 

VI. Four bananas, sliced. Place the slices on 
slices of orange. Over them two rounds of canned 
pineapple cut up fine. Sprinkle the whole with cubes 
of cocoanut. Decorate with berries in season or 
cherries. 

VII. Combine equal parts of pineapple, cherries, 
and strawberries. Sprinkle with sugar and chill. 
Add any desired amount of shredded blanched al- 
monds. 

VIII. Pulp of one grapefruit, two apples cut 
fine, five canned pears cut fine, three stalks of cel- 
ery, and a half cup nut meats. 

IX. One cup cherries, two oranges cut in small 
pieces, one tart apple chopped, two bananas diced, 
one-half cup celery, and cup of chopped mixed nut 
meats. Boiled cream dressing. 

136 



X. Mix one cup stoned cherries with two 
oranges cut into very small pieces, one chopped tart 
apple, two diced bananas, one-half cup of finely 
chopped celery, and one cup of chopped nut meats. 
Add one bunch of white grapes which have been 
cut in halves and seeded. Use a mixture of filbert, 
hazelnuts, pecans, and walnuts. 

XI. Three oranges, three bananas, one-half 
pound of Malaga grapes, one-half cup chopped pine- 
apple, juice of one lemon, and twelve walnut meats. 
Cut the orange pulp in small pieces, remove skins 
and seeds from the grapes. Shred the pineapple and 
mix the fruits, pouring over the juice of the lemon. 
Before serving, add the bananas and the nut meats. 
Serve in orange cups or baskets with French dress- 
ing, using sherry or Madeira wine with lemon juice. 

CURRANT SALAD 

Select large currants. Cover with powdered sugar 
and chill two hours. Serve with a cream dressing 
to which currant juice or currant jelly has been 
added. 

v5* «<$• 



MIDSUMMER DREAM SALAD 

Combine dice or strips of plums, peaches, and 
pears. Also add finely cut pineapple. Serve with 
French dressing using a fruit vinegar, or the juices 
of fruit used. 

137 



ROMANCE SALAD 

Add one cup of canned cherries to one cup of 
cubed peaches, and one cup of hulled strawberries. 
Then add one-half cup sugar and pour over a French 
dressing made of equal amounts of each fruit juice 
and lemon juice. Before preparing the dressing, let 
a handful of rose petals lie in the fruit juice for two 
hours. Then strain. Cream French dressing may 
be used. If cherries are still in season, they may be 
used instead of the canned fruit. 

TUTTI FRUITTI SALAD 

Chop one cup of stoned dates, one cup of figs, 
one cup of strawberries, one cup of pineapple; add 
to this one cup of finely cut orange pulp, the juice 
of a large lemon, four tablespoons sugar, and one 
cup of sherry. Chill thoroughly and serve with 
cream dressing. Cherries, peaches, and raspberries 
may also be added. 

MELBA SALAD 

Dice one banana, cut up the pulp of one-half 
orange, shred one-half cup of canned pineapple and 
one-half cup of drained canned cherries. Add the 
juice of one-fourth lemon. Sweeten to taste. Then 
add two tablespoons shredded almonds. Serve with 
French dressing, using fruit juices. 

138 



CALIFORNIA SALAD 

Peel, seed, but do not cut, white grapes. Place 
upon lettuce with an equal amount of stoned Cali- 
fornia cherries. Chill and serve with French dress- 
ing made with lemon juice. 

ORANGE AND CHERRY SALAD 

Remove the white membrane from the pulp of 
two oranges and cut each section into halves, cross- 
wise. Mix one cup of finely cut pineapple with one- 
half cup of candied cherries cut in halves. Fresh 
cherries may be used in season. Add the oranges 
and cover the salad with lemon dressing made of 
four tablespoons sugar and three tablespoons lemon 
juice adding one-half cup of whipped cream. 

SURPRISE SALAD 

Halved peaches, the centers filled with pineapple, 
cut fine, adding chopped nut meats. Decorate with 
cherries. 

CHERRY AND CHEESE SALAD 

Surround slices of cream cheese with white stoned 
cherries, replacing the stone with a peanut, hazel- 
nut, or filbert. Decorate top with cherries, either 
fresh, canned, or maraschino. Serve with mayon- 
naise for luncheon. 

139 



FROZEN FRUIT SALADS 

Mix an equal quantity of bananas diced and red 
raspberries. Add a sufficient amount of sugar to 
sweeten. Then put into a coarse strainer, pressing 
the fruit through into a large bowl. Add a little 
orange or lemon juice. Mix and place in freezer. 
Serve in pyramid shape with cream dressing. 

The juice of nearly all fruits may be slightly 
salted and sweetened and frozen. Served with may- 
onnaise or cream dressing, frozen fruit makes a 
delicious salad. Early apples cooked into a thin, 
sauce and frozen, make a delicious dessert salad. 



140 



A salad well served is a dish for the gods, and more nutritious for 
human beings than the ambrosia of fable. 



Special Occasion Salads 



NEW YEAR'S SALAD 

Pour strawberry gelatin into bell-shaped molds. 
A piece of green pepper may be used for the bell 
tongue. Cream dressing. 

ST. VALENTINE'S SALADS 

All St. Valentine's salads may be decorated with 
fringed celery. 

I. Drain canned beets and cut into heart shapes. 
Marinate in French dressing. 

II. Pour tomato jelly into heart-shaped molds 
or when stiff cut with a heart-shaped cookie cutter. 
Serve upon white leaves of lettuce or endive, two 
hearts to a person, with a tablespoonful of mayon- 
naise on the side. 

III. Prepare a salad of grapefruit and white 
grapes, peeling and seeding the grapes. Add a few 
nut meats and marinate in French dressing. Place 
upon white lettuce leaves. Cut a heart-shaped pat- 
tern out of cardboard. Use this to cut red peppers 
into tiny heart-shaped pieces. Then sprinkle these 
over the salad. This salad may be decorated with 
red candy hearts. 

141 



IV. Put the meat of chicken or lobster through 
the meat grinder, using the finest knife. Mold this 
in heart-shaped pans or molds and chill, pouring 
a little French dressing over when serving. Place 
a heart-shaped piece of pickled beet in the center. 
Tomato aspic molded in a heart-shaped pan or mold 
is very nice to use instead of the beets. Mayon- 
naise is passed in a separate dish. 

V. (Love Apple Salad.) After skinning medium- 
sized tomatoes, roll them in gelatin. Chill thor- 
oughly and serve with mayonnaise. 

»^ (^ 

MARTHA WASHINGTON'S BIRTHDAY 
SALAD 

Shred a sufficient amount of grapefruit and to 
each cup add one-fourth cup of quartered candied 
or maraschino cherries. Marinate in French dress- 
ing. Garnish with a ring of cherries. 

GEORGE WASHINGTON'S BIRTHDAY 
SALAD 

Place a layer of red canned cherries on lettuce 
leaves. Over them put a layer of white stoned 
cherries. Marinate in French dressing. Place a 
tiny hatchet on one side of the salad and on the 
other side a tablespoon of cream dressing. 

142 



ST. PATRICK'S DAY SALADS 

I. After peeling cucumbers, cut them into rec- 
tangular shapes two or three inches long and one and 
one-half inches wide. Then slice an equal amount of 
cucumbers. After draining them, lay them upon 
ice to thoroughly chill. Cut up green pepper to 
represent shamrock. This can easily be done by 
first making a cardboard pattern. Place the sham- 
rock pieces of pepper on the cucumber slices and 
lay the rectangular pieces in between the slices. 
Garnish with truffle cut into fancy shapes. 

Place upon lettuce or cress. 

II. Prepare a cucumber jelly. When set, cut 
into cubes. Place upon lettuce or cress. Garnish 
with green pepper cut into shamrock shapes. 

III. After crisping water cress, place it upon 
salad plates. Mix cream cheese with a little sweet 
cream. Add a little finely chopped cress and form 
into dainty balls. French dressing. 

IV. Prepare a cucumber aspic jelly. Pour a 
little into molds. Then add a layer of peas when 
set. Mask the peas in mayonnaise and have them 
thoroughly chilled. Then add another layer of jelly. 

V. Cut slices of green peppers three-fourths of 
an inch thick. Place three upon salad plate to form 
shamrock leaf. Cut a piece of the pepper to suggest 
a stem. Fill the circles of peppers with a fish or 
shrimp salad which has been masked mayonnaise or 
marinated in French dressing. Garnish with a sprig 
of parsley over the top. 

VI. Cucumber jelly may be poured into green 
pepper rings to mold. Use green mayonnaise or a 
French dressing to which green coloring has been 
added. 

143 



EASTER SALADS 

I. Add just enough sweet cream to a cream 
cheese to make a stiff paste. Divide in four portions. 
Color one portion green with parsley or spinach ; an- 
other red with spiced beets or with the vinegar from 
same; a third yellow with crushed yolk of hard- 
boiled egg; a fourth brown with pounded pecan 
nuts. Mold into egg shapes and serve one or more 
of each color in nests made of lettuce. Serve with 
mayonnaise after marinating in French dressing. 

II. Place shredded lettuce on salad plates. In 
the center place hard-boiled egg yolks garnished 
with parsley. Surround with rings of egg whites 
filled with mayonnaise dressing. Marinate the yolks 
in French dressing. 

III. Make nests of cooked rice. Mix a half cup 
of cream cheese with one tablespoon flour, a pinch 
of salt, and the same amount of cayenne and a little 
mustard if liked. Whip the whites of three eggs 
very stiff. Add this to the mixture and form into 
egg shapes. Roll in the white of egg and then in 
cracker or very fine bread crumbs and fry in hot 
fat for a minute. Place these in the rice nests and 
marinate all in French dressing. 

INDEPENDENCE DAY SALADS 
I. Cut large, perfect strawberries in halves. Add 
one-fourth cup of chopped marshmallows to each 
cup of berries used. Serve with French dressing 
made with equal parts of strawberry and pineapple 
juice. Lemon juice may be used in place of pine- 
apple juice. Marinate in the dressing one hour. 

144 



Serve upon white lettuce leaves and decorate with 
a ring of blueberries. 

II. Shred pineapple fine. Add a little finely cut 
celery and a few chopped marshmallows. Marinate 
in French dressing. Made with lemon juice. Place 
in the center of salad plate, heap with three unhulled 
perfect strawberries, and decorate with blueberries. 

III. Cut watermelon pulp in balls with a ball 
cutter. After draining well, place around the edge 
of the lettuce leaves and put finely shredded pine- 
apple in the center. Marinate in French dressing to 
which sherry wine has been added if liked. When 
serving, heap with blueberries or one small blue 
plum. 

IV. One cup of red raspberries or strawberries 
and one-fourth cup marshmallows cut in quarters 
or the same amount of pineapple cut fine. Chill 
thoroughly and marinate in French dressing. Sugar 
is added to the berries to sweeten to taste. When 
serving, sprinkle with candied violets or decorate 
with blue cornflowers. 

V. Equal amounts of shredded pineapple and 
celery. Marinate in French dressing. Surround 
with a ring of red currants. Heap the center with 
blueberries. Use the fruit juices ;in the French 
dressing used. 

AUTUMN LEAF SALAD 
Prepare a favored gelatin jelly. Pour into mold 
one inch thick. Over this lay a highly colored au- 
tumn leaf. If a lemon or orange jelly is used, dec- 
orate with cherries, after covering the leaf with an- 
other layer of the jelly. For an autumn luncheon. 

145 



HALLOWE'EN SALADS 

I. Soak one-half package of gelatin in a quart 
of water. When it begins to thicken, stir in an equal 
quantity of chopped celery nuts and apples. Then 
pour into molds. Serve with mayonnaise. Dec- 
orate the salad with hobgoblin heads. 

II. Cut tops off apples. Scoop out centers. Put 
in any favorite salad mixture. Cut a face on the 
outside of the apples. Use yellow apples. Heap 
centers with cream fruit dressing. 

CHRYSANTHEMUM SALADS 

I. Cabbage shredded very fine may be laid upon 
crisp lettuce in the form of chrysanthemum. Just 
a tiny bit of hard-boiled egg yolk is used for the 
center. Serve with French dressing. 

II Select any color chrysanthemums that may 
blend with other table decorations. Remove the 
green leaves and use as a garnish. The entire stem 
is removed and the blossoms marinated in French 
dressing for thirty minutes. A ball of cheese may 
be placed in the center. 

Chrysanthemum salads are served at Thanks- 
giving time. 

.^ -^ 

CHRISTMAS SALADS 
I. Arrange an equal amount of apples cut in 
dice and celery cut fine on crisp lettuce or endive. 
Any preferred nut meats may be used. Shredded 
pimentos and chopped olives may be added to the 
French dressing. 

146 



II. Mix one cup of shredded pineapple with one- 
half cup of finely cut celery. Mask in mayonnaise. 
Use the white mayonnaise. Then sprinkle with 
nuts and shredded green and red pepper. Place in 
a small bowl in the center of an individual salad 
plate. Put a ring of cotton around this bowl to 
represent snow and sprinkle with diamond dust or 
crushed rock candy. Decorate with holly. 

POINSETTIA SALADS 

I. Slice off the stem end from large red apples. 
Scoop out the centers and fill with an equal amount 
of diced apples, celery cut fine, and pecan nut meats 
broken fine. Sprinkle with salt. Mask in mayon- 
naise. Cut large petal-shaped pieces from pimentos. 
Arrange them on lettuce leaves in the form of a 
poinsettia, on individual salad plates. Then set 
the apple cup filled with the mixture in the center. 
Place smaller petals on top, making the petals just 
the size of the top of the apples. 

II. Place slices of pineapple on crisp lettuce or 
endive. On this lay five strips of pimento to rep- 
resent a poinsettia. Fill the center with cream 
cheese and over this a little mayonnaise to which 
a little crushed parsley has been added. 

DAISY SALADS 
I. Cut Neufchatel cheese about one-half inch in 
thickness. Then in eight strips. Place upon let- 
tuce. Rub the yolks of hard-boiled eggs to a pow- 
der and put a teaspoon of this in the center of each 
daisy. Marinate in French dressing one hour. 

147 



II. Daisy salads may be served upon nasturtium 
leaves. 

Cut hard-boiled egg whites in as many strips as 
possible lengthwise. Place these upon lettuce in 
the form of a daisy, after marinating in French 
dressing. Put a teaspoon of mayonnaise in the 
center and sprinkle over this grated egg yolk. 

III. Marinate artichoke fonds in French dress- 
ing. Cut hard-boiled egg whites in strips length- 
wise. When serving, place the fonds on a bed of 
shredded lettuce. Then put the egg strips over in 
the form of a daisy, and grate the egg yolk over 
the center. 

VIOLET SALAD 
Mince very finely one celery heart for each per- 
son to be served. Then remove the stems from 
twenty fresh violets. When these are out of season 
or the price prohibitive, candied violets may be used. 
Mix these gently with the celery and pour over one 
tablespoon of white wine. Marinate in French 
dressing, adding a little onion juice and one table- 
spoon minced parsley. Garnish with leaves. 

SWEAT PEA SALAD 
Cook new garden peas until tender, or use French 
canned peas. Chop one-fourth the amount of ten- 
der celery very fine. Pour on a little onion juice 
when mixing. Sweet pea blossoms are cut free and 
added. The whole is marinated in French dress- 
ing. Decorate with dark sweet pea blossoms. 

148 



WATER LILY SALAD 
Boil eggs for twenty minutes. Then throw into 
cold water. Cut the whites in eight strips to the 
middle. Then carefully remove the yolks. Mix the 
yolks in French dressing and a little grated cheese. 
Marinate in French dressing after forming into 
dainty balls. When serving, place these into the egg 
cups and pour French dressing over all. Serve on 
crisp lettuce. Round green leaves would be a pretty 
garnish. 

For a pink water lily salad, lay the egg whites in 
pickled beet vinegar. Serve upon cut-glass dishes to 
give the water effect. 

CLOVER SALADS 

I. Add one tablespoon of chopped sweet clover 
blossoms to a cup of new boiled garden peas. Chop 
nut meats very fine. Sprinkle the salad with this 
and marinate in French dressing, adding a half tea- 
spoon onion juice. The clover may be cooked very 
slowly with the peas for ten minutes or simmered 
separately. Garnish with dark clover blossoms. 

II. Mix an equal quantity of pineapple, white 
currants, and cherries. Serve with cream dressing. 
Decorate with clover blossoms. 

ORANGE BLOSSOM SALAD 
Orange blossoms may be candied in syrup in 
the same way as rose petals, and then sprinkled 
through an orange or lemon jelly. The jelly need 
not be very stiff. Serve with cream mayonnaise on 
the side. Decorate with orange blossoms. For a 
bridal breakfast or pre-nuptial luncheon. 

149 



TULIP SALADS 

I. After scooping out the pulp of peeled toma- 
toes, cut them in eight parts, starting from the 
blossom end. Press open but do not sever the sec- 
tions. Put a teaspoon of mayonnaise in the center 
adding a few very finely minced nut meats. Sur- 
round this with a few tomato seeds. 

II. Cut a medium-sized beet in eight parts. Do 
not sever the sections. Carefully scoop out the 
centers. Then place a teaspoon of mayonnaise in 
the center and grate a little egg yolk over. Pour 
French dressing over all and let thoroughly mar- 
inate and chill. 

III. Cut the stem ends off pears after paring 
them and scoop out the centers. Then cut into six 
parts without severing the sections. Fill the cen- 
ters with a mixture of chopped tomatoes and cu- 
cumbers masked in mayonnaise, and chopped nut 
meats. When pears are not in season, cucumbers 
may be used, using the ends of the cucumber. A 
decorative touch is given by using leaves that re- 
semble tulip leaves. 

POPPY SALADS 
I. Scoop out the centers of beets that have been 
boiled until tender and skinned, leaving one-half 
inch at the bottom and sides. Then cut from stem 
upward forming four petals, using scissors. Chop 
the whites and yolks of hard-boiled eggs very fine. 
Place this around the space left in the center from 
cutting the petals and in the center of this place 
a green caper. Decorate the edge with chicory. 
Marinate in French dressing and serve with a cream 
dressing passed in a separate dish. 

150 



II. Petals may be cut from cold boiled beets 
and then pressed into small rounds of cream cheese 
for the centers, covering the cheese with mayon- 
naise. Then place a few capers in the center and 
on the edge of the round of cheese place a ring of 
finely fringed truffle. Marinate in French dressing 
and place upon chicory. Serve with French dressing 
in a lemon cup or separate dish. Green coloring 
may be added to the dressing. 

ROSE AND CHEESE SALAD 

Remove the heart petals from large red or pink 
roses. Any color rose may be used in order to 
carry out the color scheme of the table. Mix cream 
cheese with French dressing and shape into dainty 
balls. Place these in the rose centers. Pour a little 
French dressing over the balls. Have both the 
flowers and the cheese very cold. 

ROSE OF KILLARNEY SALAD 

Pistachio, strawberry, and orange jellies are 
needed for this salad. Scald four ounces of pis- 
tachio nuts in one-half cup water, after crushing the 
nuts in a mortar. Then dissolve one-half package 
of gelatin in two cups hot water, adding one cup 
of sugar and the pistachio mixture. Green color 
paste may also be used if not sufficiently green and 
a little almond flavoring. 

151 



BRIDAL ROSE SALAD 

Prepare an orange jelly. Pour a little of the jelly 
into a mold and allow it to set. Then sprinkle with 
candied rose petals. When one layer is arranged, 
add more gelatin and rose petals and so continue 
until all the material is used. Individual molds may 
be used. When a square mold is used, it is cut in 
slices. Large rose petals are used as a garnish on 
the edge of the plate. Cream mayonnaise is used 
and candied rose petals may be added to dressing. 

GOLDEN WEDDING SALAD 

Pour an orange jelly into one large or individual 
ring molds. Serve an orange salad in the center, 
consisting of orange pulp and nuts, marinated in 
French dressing. Cream mayonnaise. Decorate 
with orange or mock orange blossoms. 
■.^ ■< 
SUNSET GLOW SALAD 

Lemon, orange, raspberry, strawberry, and pis- 
tachio jellies are needed. Directions for same will 
be found in this book on pages 99 to 108. Then mix 
them and pour into a large or individual molds. 
The jellies may be poured in layers. In this case, 
pour a very thin layer of each and let it set before 
adding another layer. Serve with cream mayon- 
naise or a French dressing made with equal parts of 
orange, lemon, raspberry, and strawberry juice. 

DAWN OF THE MORNING SALAD 
To a lemon jelly when nearly set, add any desired 
quantity of candied rose petals and candied violets 
and stir. Then pour into molds. Decorate the plate 
with yellow and pink rose petals and candied vio- 
lets, if not in season. 

152 



Salads are good appetizers and they promote digestion. 

Sandwiches and Cheese 
Straws, etc. 

THAT MAY BE SERVED WITH SALADS 



ROSE SANDWICHES 

I. Spread the bread lightly with unsalted butter ; 
then cover with a mixture of cream cheese and 
crushed strawberries. Serve with rose petals strewn 
over the sandwiches and plate. 

Rose lemonade may be served with these sand- 
wiches. This is made by adding fresh currants that 
have been sweetened, using a sufficient quantity of 
them to color it pink. 

II. Bury pats of unsalted butter in rose petals 
for twenty-four hours, and smother the bread to be 
used in fresh rose petals, wrapping in waxed paper. 
When making the sandwiches, spread lightly with 
the butter and scatter rose petals over. The bread 
may be cut to resemble rose petals. 

LILY PAD SANDWICHES 

Cut rounds of graham bread and spread lightly 
with butter, shredded lettuce, and chopped green 
peppers mixed with mayonnaise. Chop the peppers 
fine enough to make a paste. Serve with pond lily 
salad. 

153 



POPPY SANDWICHES 

Add deviled ham and chives to a cream cheese 
which has been worked to a paste with a little 
cream. Spread upon whole-wheat bread cut to 
represent poppy petals. 

BATCHELOR BUTTON SANDWICHES 

Spread bread lightly with butter and use a mix- 
ture of shrimp and lemon juice, adding a little 
chopped radish. This mixture may be seasoned 
with French dressing if preferred. Decorate the 
plate with batchelor buttons. 

TULIP SANDWICHES 

Make a mixture of tuna fish, or chicken, parsley, 
lemon juice, and a little onion juice or onion salt. 
Spread upon bread cut to represent tulip petals. 

MINT SANDWICHES 

Cut small squares of bread and spread lightly 
with butter, i Scald fresh mint leaves. Remove from 
water and chop very fine. Spread a thin layer of 
this over the butter or mix with the butter before 
spreading it on the bread. 

MARMALADE SANDWICHES 

Spread rounds of bread with orange marmalade 
and sprinkle with cocoanut. 

154 



EGG SANDWICHES 

Egg sandwiches may be made very tempting by 
mincing hard-boiled eggs and seasoning with pep- 
per and salt, adding a little sweet cream. Spread 
this upon bread and sprinkle with bits of water 
cress. 

MAUDE ADAMS SANDWICHES 
Add enough chopped nut meats to a half cup of 
strained honey to make a stiff paste. Cut graham 
bread into fancy shapes and spread with the paste. 

PIMENTO SANDWICHES 
Cut bread very thin and spread with pimento 
butter. Pimento butter is made by using one-fourth 
cup of butter and two canned pimentos. Put the 
pimentos through the food chopper, using the finest 
knife. Blend both ingredients well and season to 
taste with salt. 

MIDSUMMER DREAM SANDWICHES 
Spread bread with a layer of cottage cheese and 
the same amount of orange marmalade. 

SHERRY SANDWICHES 
Chop raisins fine and work to paste with sherry 
wine. 

A LA RUSSE SANDWICHES 
Grate cheese, season with salt, paprika, mustard, 
vinegar, and anchovy paste. 

155 



RASPBERRY SANDWICHES 
Crush an equal amount of raspberries (red) and 
bananas, adding sugar and a little cream to make 
paste. 

SANDWICHES TO SERVE WITH 
CHILDREN'S SALADS 
Remove crusts from white and graham bread. 
Then cut in thin slices. Shape with round, fluted, 
elliptical, cutlet shaped, square or oblong and with 
flower and animal cutters. Spread the bread with 
butter that has been worked to a cream. Each 
sandwich should consist of one piece of white and 
one of graham bread. Any favorite sandwich fill- 
ing may be used. 

SWEET PEA SANDWICHES 
Chop sweet pea blossoms and use one-half cup of 
the blossoms (packed tight) in the cup to one cup 
of butter worked to a cream and unsalted. 

CHICKEN SANDWICHES 
Put one cup of chopped chicken, one-half cupful 
chopped almonds, and one-fourth cup of stuffed 
olives through the food chopper. Mask this mix- 
ture in mayonnaise. Place lettuce leaves on the 
bread before using the mixture. 

^^ v^ 
NASTURTIUM SANDWICHES 
Chop nasturtium blossoms and mix with mayon- 
naise. 

156 



CREAM CHEESE AND CURRANT JELLY 
SANDWICHES 

Mash a cream cheese to a paste. Add two table- 
spoons of currant jelly, three tablespoons olive oil, 
and one-half cupful chopped pecan nut meats, a 
dash of paprika, half a teaspoon of salt, and one 
tablespoon chopped parsley. Mix well. Use whole 
wheat bread. 



J* 



TOMATO SANDWICHES 
Peel the tomatoes and slice very thinly. Season 
with French dressing, adding a little onion juice or 
onion salt if liked. 

VARIOUS SANDWICH FILLINGS 

Mix chopped sweet peppers with mayonnaise. 
A little onion juice or salt adds a flavor if liked. 

Mix equal portions of chopped raisins and nuts. 
Moisten with a little cream, orange or lemon juice. 
Brown bread may be used for these sandwiches. 

For cream cheese and olive sandwiches, work a 
cream cheese with a little cream until light and 
smooth, and add one-half the quantity of stuffed 
olives finely chopped. 

For cucumber sandwiches, use two good-sized 
cucumbers chopped very fine. A little onion juice 
or onion salt and a dash of red pepper. Mix with 
mayonnaise. 

Seed and slice thin either white or blue grapes, 
according to the season. Mix with chopped nuts 
and very finely minced apples. 

157 



Pour a little lemon juice over all or French dress- 
ing if preferred. 

Peanut-butter sandwiches are improved for many 
people by the addition of Roquefort cheese and 
French dressing to which a little onion juice has 
been added. 

Chicken livers mashed to a paste, seasoned with 
salt and pepper, make very tasty sandwiches. Bits 
of crisp bacon may be scattered over the paste. 

Lettuce or cress sandwiches are made by pouring 
French dressing over the greens. Mayonnaise or 
boiled dressing also is used. 

Cucumbers may be dipped in French dressing. 
Slice them very thin and drain well before using. 

Chopped dates, seasoned with grated lemon or 
orange peel, J or sprinkled with cinnamon. Use 
whole-wheat or graham bread. 

Drain and bone anchovies and pound to a paste 
with butter and lemon juice. 

Equal parts of chicken and cold ham finely 
minced and seasoned with curry powder, is spread 
on thinly sliced and buttered bread. 

Mince cold boiled tongue with hard-boiled eggs 
and season with mustard. 

Pound sardines, after boning and skinning them, 
to a fine paste with lemon juice. 

Pick shrimp very fine and season with lemon 
juice or French dressing. 

Chop olives very fine or mince them and mix with 
mayonnaise. 

Mix Russian caviarre with lemon juice. 

Mix lobster meat with mayonnaise. 

Mash and sweeten strawberries seasoned with 
lemon juice or French dressing. 

158 



Apple blossoms, violets, and other fragrant flow- 
ers may be used to bury butter in. Then spread 
on the bread and sprinkle with the petals. 

Spread slices of bread with rich, thick cream ; 
sprinkle with salt. Then cover with any preferred 
chopped fresh or jellied fruit. 

Cover buttered bread with shredded pineapple 
and finely minced cherries. 

Chop cherries, cover with orange juice, and let 
stand for an hour. 

Orange or any favorite gelatin with nuts, mar- 
inated in French dressing. 

Chop figs very fine. Let stand in grape juice 
flavored with lemon. 

Grated parmesan cheese, minced celery, or chives. 

Sprinkle thin slices of buttered bread with nut 
meats, or use a mixture of various nuts. 

Thin slices of Swiss cheese on buttered bread. 

Make paste of shadroe, a few chopped chives, and 
a few capers. Mask in mayonnaise. 

Equal parts of chopped mint, parsley, and chives, 
mixed in French dressing. Decorate plate with 
olives. 

Slice bananas very thinly. Sprinkle with lemon 
juice. Let stand in orange juice thirty minutes. 

Mince cherries and dates. Let stand in orange 
juice. 

Very thin slices of aspic salads make good sand- 
wiches. 

Mince ham and celery. Marinate in French dress- 
ing. 

Ham and green peppers, masked in mayonnaise. 

Tuna fish, celery, and mayonnaise. 

159 



Tuna fish and grapefruit pulp, mixed with mayon- 
naise. 

Tuna fish and green skinned apples minced and 
mixed with French dressing. 

Bananas with lemon and pineapple juice. 

FOR ST. PATRICK'S DAY 

Cut cucumber jelly in very thin slices. Place 
upon buttered bread. Decorate the plate with green 
peppers cut in shamrock shape. 

Cream cheese, green peppers, and green mayon- 
naise. 

Tuna fish, chives, green peppers, and green dress- 
ing. 

Mashed bananas and nut meats. 

Blackberry jelly and nut meats. 

Loganberry juice and nut meats. 

Cranberry jelly and nut meats. 

Baked apple pulp and French dressing. 



CLOVER SANDWICHES 

Equal parts minced pineapple, currants, and cher- 
ries. French dressing. 

Place clover blossoms in a stone jar. Wrap butter 
and bread in thin paper and place in jar overnight. 
When ready to prepare the sandwiches, spread the 
bread lightly and cover with the blossoms. French 
dressing may be used. 

Mince potato and ham. Add French or mayon- 
naise. 

160 



Cut pineapple very fine. Spread bread with but- 
ter, cover with cream cheese. Then add the pine- 
apple cut in thin strips. 

Chop figs very fine. Add maple syrup and lemon 
juice. 

For Mexican sandwiches, season baked beans 
with catsup that is highly seasoned. 

Lettuce and grapefruit pulp. 

Lettuce and egg mixed with French dressing. 

Lima beans and ham minced. Add French dress- 
ing. 

Mince lima beans, red pepper, and cabbage. 
French dressing. 

Rice sandwich is a good school sandwich. Add 
chopped beets and olives. Mix in French dressing. 

CHEESE STRAWS 

Roll out pie crust very thin. Sprinkle with grated 
cheese and a dust of cayenne. Fold over one-half 
of the dough. Roll out and sprinkle a second time 
with cheese and a dash of cayenne. Cut in very 
narrow strips and bake in a moderate oven. 

CHEESE DREAMS 

Cut twelve thin slices of bread, removing the 
crusts. Cut the slices in halves and sprinkle with 
cheese, adding a dash of cayenne and paprika, as 
well as salt to taste. Cover with another slice of 
bread and saute on both sides in butter. 

161 



CLOVER BISCUITS 

These may be served with clover salad. 

Prepare a biscuit dough and cut into inch rounds. 

Use the center of a round loaf cake pan, inverted, 

as a cutter. Place these rounds in threes in greased 

and floured gem pans and glaze the tops v/ith egg 

yolk mixed with a little water. The rou.ids, when 

baked in a group of three, will come out in trefoil 

shape. Cheese may be served with these biscuits. 

«<5* <<?* 

SALAD STICKS 

Cut dough in finger-shaped pieces and make in 
bread stick pan, if one is on hand; otherwise, leave 
space between each stick. When nearly done, re- 
move from oven and spread quickly with a little 
melted butter and grated cheese. Then return to 
oven and finish baking. For the dough, make a 
sponge of one cup of scalded milk, one cake com- 
pressed yeast dissolved in one-fourth cup lukewarm 
water. When light, add a tablespoon sugar, one- 
half teaspoon salt, and two tablespoons butter, and 
the white of one egg beaten light. Then add enough 
flour to make a dough. Roll out, then form into 
balls and roll out again to form sticks. Before roll- 
ing out the dough, it must be very light; keep it 
closely covered. ^ ^ 

CHEESE BALLS 
Mix one and one-half cups of cheese with one- 
fourth teaspoon salt and the same amount of pap- 
rika. Beat the whites of three eggs stiffly. Shape 
into balls and roll in fine cracker crumbs. Then 
fry in deep hot fat one minute. Drain on brown 
paper. Serve with green vegetable salads. 

162 



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